Apple Marigold Peach and Lemon Verbena fab lolly’s
Ingredients
Method
To make lemon verbena custard
- 3 stems of lemon verbena
- 200 ml milk
- 200 ml double cream
- 5 egg yolks
- 50 g caster sugar
Apple marigold peach mix
- 6 ripe juicy peaches stone removed and cut into pieces and placed in a saucepan to heat up
- 4 tablespoons caster sugar
- 5 sprigs of Apple Marigold leaves removed from the stems and finely chopped
Extras
You will need a lolly pop mould that stands proud
- 10 lolly pop sticks
- 120 g good quality dark chocolate at least 70 % – melted gently
- 40 g mutli coloured hundreds and thousands
Makes 10 lolly’s
Heat the cream, milk and lemon verbena in the pan until scalding hot
Pour onto the whisked egg yolk and caster sugar
Pour back into the pan and using a wooden spoon stir constantly until it goes thick not allowing the custard to catch on the bottom of the pan or it will turn into scrambled custard.
Once it coats the back of a spoon pour through a sieve and allow to cool before layering in the lolly pop mould.
Heat the peach pieces and caster sugar toghter and once soft belnd into a thick sweet puree and add the chopped apple marigold once the peach juice has chilled down.
Layer the custard into the mould and place the lid on the lollypop stand and place the sticks into the top of the lid.
Allow to freeze for 3 hours
Now place the peach mx by pouring it into the mould and allow to freeze.
Once the mould is layered and the separate elements are clear to see the final stage is to melt the chocolate and dip the top of the frozen lollypop into the melted chocolate briefly then tap off then immediately before the chocolate sets place this into the multi coloured sprinkles and return to the freezer to keep until you want to eat the Herb inspired style of Fab Lollys.