Ingredients

Posset

• Sprig of thyme
• 800ml cream
• 300g sugar
• Zest and juice of 4 clementines
• Zest and juice of 4 lemons

Honeycomb

• 5g honey
• 200g sugar
• 70g glucose
• 10g bicarbonate of soda
• Candied Chestnut

Method

1. Bring sugar, cream and thyme to the boil, stir until sugar dissolves
2. Add the zest and juices of clementines and lemons, stir for a further 30 seconds
3. Strain the mixture into serving glasses and put in the fridge to set
4. For the honeycomb – add the honey, sugar and glucose to a pan and boil to 154°C
5. Add the bicarbonate of soda to the honeycomb mixture
6. Pour mixture into a lined tray until set
7. To serve, add the candied chestnut to garnish