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