For the lemon & basil posset: 300ml double cream 10 fresh basil leaves 75g caster sugar finely grated zest and juice of 1 lemon ½ vanilla pod split lengthways For the citrus jelly: 3g leaf gelatine 65g water 35g sugar 50ml grapefruit juice 50ml orange juice 2...
Join me for a chocolate and wine tasting live on Zoom at 7pm on October 15th. Myself and Grant from Laithwaite’s will be talking you through our chosen selection of chocolates and wine. We are presenting three wines, each paired with two different...
