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