Sweet and delicious classy little pudding pots.

Ingredients

• 300 g good quality white chocolate, chopped
• 250 ml (1 cup) cream
• 1 x 410 g can Rhodes Quality Apricot Halves, drained
• 1 x 115 g Rhodes Quality Granadilla Pulp Cup

to serve: whipped cream and 50 g flaked almonds, toasted

Method

1. Place the chopped chocolate into a mixing bowl.
2. Heat the cream in a small saucepan until just below boiling.
3. Pour the hot cream over the chocolate and leave to stand for 2 minutes.
4. Whisk until smooth.
5. Set aside to cool.
6. Divide the Rhodes Quality Apricot Halves between 6 pudding dishes or glasses.
7. Pour a teaspoonful of Rhodes Quality Granadilla Pulp over the apricots.
8. Divide the chocolate cream mixture between the glasses.
9. Refrigerate until the chocolate is chilled and set.
10. To serve, top with whipped cream and a few toasted almonds.