A Cherry Posset - no we have no idea what it is either - but it tastes fantastic
500g cherries halved and stones removed
170g caster sugar
2 tbsp Amaretto
500ml double cream
juice of 2-3 lemons
grated zest of 2 lemons
Save a few cherries for decoration, Halve and stone remainder. Heat with 25g of the sugar until sugar is dissolved and the juices run. Add the Amaretto and cook until liquid is reduced and syrupy. Allow to cool.
Add cream to remaining sugar and slowly bring to the boil. Stir constantly to dissolve. Boil for 3 minutes continuing to stir.
Remove from heat and add the juice and zest. Allow to cool for at least 3 hours or overnight.
Remove both from fridge 15 minutes before serving. Divide the cherry mixture between glasses and top with the lemon posset mixture. Grate over a little chocolate and garnish with the retained cherries. Serve with dessert biscuits