Basil and honey posset with apricots and lemon verbena
A dessert we created to pair with Babylonstoren Rosé
INGREDIENTS
400g double
cream
bunch of
basil
100g honey
½ vanilla
pod
juice of 1 lemon
6 apricots, halved and stone removed
300ml rose wine
1 tbsp honey
2 stems lemon verbena
1/2 vanilla pod, split and seeds scraped out
INSTRUCTIONS
To make the Posset:1. To make the posset place the cream, sugar,
vanilla seeds and basil in pan and bring to a light boil, simmer for 3 minutes
and take off the heat and leave to cool for a few minutes. Remove the basil leaves
and squeeze in the lemon juice, combine, pour into your ramekins,
place in the fridge and leave to set (usually an hour or so).
2. To make the apricots - place all the ingredients in a pan, bring to a simmer and simmer for 10 - 15 minutes till soft, take off the heat and leave to cool down. Will keep for a week covered in the fridge.
