Dessert Flans, Puddings & Other Provencal Recipes Taste: Food & Drink

Pudding Time! Creamy Lavender Honey and Almond Pots

Name: Creamy Lavender Honey and Almond Pots
Prep time: 15 min
Cook time: 20 min
Yield: 3 people
Ingredients: 1 250 ml tub, double cream; 1 handful whole unpeeled almonds; 3 Eggs; 2 tbsp of lavender honey; 2 tbsp of brown sugar; A few red berries to decorate

Mirabeau Wine — July 5, 2017

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Delicious and a little bit naughty, this recipe for Creamy Lavender Honey and Almond Pots unites the flavours of Provence in a delicious little pot! One of three summer desserts by Jeany @MirabeauWine.

Creamy Lavender Honey and Almond Pots

A rich, decadent and creamy pud with summer berries and a lovely crunch of almonds.

CourseDessert
CuisineFrench, Provencal

Servings	Prep Time
3 people	15 minutes

Cook Time	Passive Time
20 minutes	2 hours

Servings	Prep Time
3 people	15 minutes

Cook Time	Passive Time
20 minutes	2 hours

Creamy Lavender Honey and Almond Pots

A rich, decadent and creamy pud with summer berries and a lovely crunch of almonds.

CourseDessert
CuisineFrench, Provencal

Servings	Prep Time
3 people	15 minutes

Cook Time	Passive Time
20 minutes	2 hours

Servings	Prep Time
3 people	15 minutes

Cook Time	Passive Time
20 minutes	2 hours

Ingredients

Servings: people

Instructions

Put the cream in a heavy based saucepan and bring to a very gentle boil.
Crush the almonds with a pestle and mortar, or inside a freezer bag using a rolling pin.
You’re looking for finely crushed, not powdered.
Separate the eggs, keep the yolks & discard the whites.
Add the honey, sugar & almonds to the cream.
Turn down the heat and let it cool down a little before you add the egg yolk, you want to avoid scrambled eggs!
Leave it on low heat and stir regularly for about 10 minutes, then pour into your ramekins and put it in the fridge for a couple of hours to set.
Just before serving add a few crunchy almonds to the top of the ramequins and some red summer fruit for decoration.
Works nicely with a shortbread biscuit on the side.

Please share this with friends and family.

Tags:Almonds,Double Cream,Lavender Honey

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.