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Sweet treat

Lemon posset with matzah brittle

40 minutes

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Chocolate-and-pomegranate granita

Chocolate-and-pomegranate granita

Name: Lemon posset with matzah brittle
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 to 10 servings
Cuisine: Desserts & Baking
Ingredients: For the lemon posset: ,long-life cream 1.2litre,lemon, zested 1,light brown sugar 280g,salt 1/4t,fresh lemon juice 3T,Woolworths Flavourburst strawberries, washed and diced 250g,basil, sliced chiﬀonade 3leaves,For the matzah brittle: ,matzah 4sheets,raw ﬂaked almonds 150g,light brown sugar 270g,unsalted butter 120g,boiling water 2t,flaky salt 1/2t,bicarbonate of soda 1/2t

By Bianca Strydom

Serves 6 to 8

Difficulty Easy

Prep Time 5 minutes, plus overnight chilling time

Ingredients

1.5 litres pomegranate juice
30 g cocoa powder
30 g honey
lemon, juiced
salt, a pinch

Method

Whisk all the ingredients together and strain into a freezerproof container. Freeze overnight. Once frozen, scrape with a fork to create airy frozen shards and scoop to serve.

Cook’s note: It’s very trendy to serve fresh fruit with ice or on ice, and this is the perfect opportunity to do so. Serve the granita over freshly sliced melon or plums, top with a drizzle of aged balsamic vinegar and you’re basically a fine-dining chef!

Find more chocolate dessert recipes here

bPhotographs: Myburgh Du Plessis
Production: Bianca Strydom
Food Assistant: Lerato Motau

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Chocolate-and-pomegranate granita

Ingredients

Method