A delicious little easy dessert, using up this seasons favourite ingredient - the blood orange
600ml double cream
2 sticks rosemary,
Zest 2 blood oranges and 50ml juice
25ml lemon juice
Juice 1 or 2 blood oranges
Place the double cream, honey and rosemary in a pan and bring to the boil and boil for three minutes then take off the heat, take out the rosemary and add the orange and lemon zest and juice and combine.
Pour the mixture through a sieve into a jug and then into your glasses or ramekins and place in the fridge for at least a couple of hours.
When ready to serve squeeze over some fresh blood orange juice and decorate with a little rosemary.