Chestnut Chocolate Pots

Name: Pomegranate Lemon Posset
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 cups heavy cream; 0.667 cup sugar; 0.333 cup lemon juice; 0.333 cup pomegranate seeds; 2 tablespoons pomegranate juice

Chef

Method

1
Finely chop the dark chocolate and place it in a heatproof bowl.
3 min
2
Heat 1/2 cup heavy cream in a small saucepan over medium heat until steaming but not boiling, about 3 minutes.
3 minMedium heat
3
Pour the hot cream over the chocolate and let stand for 2 minutes, then stir until smooth.
3 min
4
Blend the chestnut puree, melted chocolate mixture, vanilla, maple syrup, and salt until completely smooth.
3 min
5
Whip the remaining 1/2 cup heavy cream to soft peaks, then fold it into the chestnut mixture in two additions.
5 min
6
Divide the mixture among six small glasses or ramekins, cover, and chill until set, at least 2 hours.
2hRefrigerated
7
Serve the chilled pots cold.
1 min

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6 servingsFrench

Pomegranate Lemon Posset

Cook

0

Chef

Method

1
Pour the heavy cream and sugar into a medium saucepan. Bring to a full boil over medium heat, stirring until the sugar dissolves. Boil for 3 minutes, watching closely so the cream does not boil over.
3 minBoiling
2
Remove the saucepan from the heat. Stir in the lemon juice and pomegranate juice until fully combined.
1 min
3
Pour the mixture evenly into six small glasses or dessert cups. Refrigerate for at least 4 hours, until chilled and softly set.
4hRefrigerated
4
Top each posset with pomegranate seeds just before serving.
1 min