Basil and honey posset with apricots and lemon verbena

A dessert we created to pair with Babylonstoren Rosé


    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 


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.