- 50ml whipping cream
- 60g brie cheese
- 220g Purdys' White Chocolate
- 15g butter
- 4g or 2 large fresh basil leaves
- Zest of 1 lemon
- Juice of 1/2 lemon
- 45g fig relish
- Combine whipping cream and butter in saucepan with finely diced basil and set stove to simmer.
- Once butter has melted and mixture is around 140 0F, remove from stove and add brie cheese, stirring until completely blended into cream mixture.
- Return mixture to stove on medium heat and add finely chopped white chocolate, stirring until completely melted.
- Add lemon zest and lemon juice and pour mixture into two egg rings.
- Refrigerate for at least four hours.
- Remove from fridge and run knife around inside edge of egg ring.
- Cut cheese round into wedge shapes.
- Serve at room temperature on crackers topped with fig relish.
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