A taste of summer. Check out our latest recipe from Executive Chef Aidan. This dessert is a symphony of flavors and textures, a culinary masterpiece that tantalises both the taste buds and the eyes, have a go yourself!
Elderflower Cordial
2 ½kg white sugar, either granulated or caster
2 unwaxed lemons
20 fresh elderflower heads, stalks trimmed
85g citric acid (from chemists)
Method
1. Put the sugar and 1.5 litres water into the largest saucepan you have. Gently heat, without boiling, until the sugar has dissolved. Give it a stir every now and again. Pare the zest from the lemons using a potato peeler, then slice the lemons into rounds.
2. Once the sugar has dissolved, bring the pan of syrup to the boil, then turn off the heat. Fill a washing up bowl with cold water. Give the flowers a gentle swish around to loosen any dirt or bugs. Lift flowers out, gently shake and transfer to the syrup along with the lemons, zest and citric acid, then stir well. Cover the pan and leave to infuse for 24 hrs.
3. Line a colander with a clean tea towel, then sit it over a large bowl or pan. Ladle in the syrup – let it drip slowly through. Discard the bits left in the towel. Use a funnel and a ladle to fill sterilised bottles (run glass bottles through the dishwasher, or wash well with soapy water. Rinse, then leave to dry in a low oven). The cordial is ready to drink straight away and will keep in the fridge for up to 6 weeks. Or freeze it in plastic containers or ice cube trays and defrost as needed.
To Make the Posset
2 tbsp elderflower cordial
300ml double cream
100g caster sugar
Zest and juice of 1 lemon
Method
1. Place the cream and sugar in a saucepan and bring to a simmer slowly until the sugar has dissolved. Cook for 1-2 minutes. Stir in the lemon zest and juice and the elderflower cordial.
2. Pour the cream mixture into 4 decorative glasses half way. Set in the fridge until firm.
For the gooseberry compote
500g gooseberries, topped and tailed
75g caster sugar
Method
1. Put the gooseberries in a pan with the sugar and 50ml water. Bring to a simmer and cook gently for about 10 minutes, until the gooseberries are soft.
2. Leave to cool completely, and then chill.
Carmelised White Chocolate
250g white chocolate
Method
1. Preheat the oven to 120°C/gas mark ½.
2. Break up the white chocolate into small, evenly sized pieces.
3. Spread out the white chocolate onto a shallow baking tray and place in the oven for 10 minutes.
4. Remove from the oven and stir and spread around the chocolate with a spatula.
5. Repeat this process every 10 minutes for 30-60 minutes, until the white chocolate is deep-golden brown in colour. During this time, the chocolate may turn lumpy and have a ‘chalky’ appearance - this is normal, so keep going.
6. Once the chocolate has caramelised and has reached the correct consistency, place between 2 large sheets of greaseproof paper and roll until 1mm thick. Break into shards and store in the freezer until needed.
Italian Meringue
100g of caster sugar
25ml of water
50g of egg white
Method
1. Put the sugar and water into a small saucepan over a medium heat with a thermometer resting in the liquid.
2. Start to slowly whisk the egg whites either in a stand mixer or with a hand-held electric whisk until just starting to foam.
3. Heat the sugar until it reaches 121°C then slowly pour into the egg whites whilst still whisking.
4. Turn the whisk up to full speed and whisk until cooled to room temperature – the meringue is now ready to use.
5. Spoon into a piping bag with a star nozzle and store in the freezer.
To Plate
Spoon some of the gooseberry compote on top of the posset, pipe some Italian meringue on top of this, arrange some caramelised white chocolate shards between the italian meringue.
If you made your own elderflower cordial, you could add some leftover flowers here as a finishing touch.
A taste of summer. Check out our latest recipe from Executive Chef Aidan. This dessert is a symphony of flavors and textures, a culinary masterpiece that tantalises both the taste buds and the eyes, have a go yourself!
Elderflower Cordial
2 ½kg white sugar, either granulated or caster
2 unwaxed lemons
20 fresh elderflower heads, stalks trimmed
85g citric acid (from chemists)
Method
1. Put the sugar and 1.5 litres water into the largest saucepan you have. Gently heat, without boiling, until the sugar has dissolved. Give it a stir every now and again. Pare the zest from the lemons using a potato peeler, then slice the lemons into rounds.
2. Once the sugar has dissolved, bring the pan of syrup to the boil, then turn off the heat. Fill a washing up bowl with cold water. Give the flowers a gentle swish around to loosen any dirt or bugs. Lift flowers out, gently shake and transfer to the syrup along with the lemons, zest and citric acid, then stir well. Cover the pan and leave to infuse for 24 hrs.
3. Line a colander with a clean tea towel, then sit it over a large bowl or pan. Ladle in the syrup – let it drip slowly through. Discard the bits left in the towel. Use a funnel and a ladle to fill sterilised bottles (run glass bottles through the dishwasher, or wash well with soapy water. Rinse, then leave to dry in a low oven). The cordial is ready to drink straight away and will keep in the fridge for up to 6 weeks. Or freeze it in plastic containers or ice cube trays and defrost as needed.
To Make the Posset
2 tbsp elderflower cordial
300ml double cream
100g caster sugar
Zest and juice of 1 lemon
Method
1. Place the cream and sugar in a saucepan and bring to a simmer slowly until the sugar has dissolved. Cook for 1-2 minutes. Stir in the lemon zest and juice and the elderflower cordial.
2. Pour the cream mixture into 4 decorative glasses half way. Set in the fridge until firm.
For the gooseberry compote
500g gooseberries, topped and tailed
75g caster sugar
Method
1. Put the gooseberries in a pan with the sugar and 50ml water. Bring to a simmer and cook gently for about 10 minutes, until the gooseberries are soft.
2. Leave to cool completely, and then chill.
Carmelised White Chocolate
250g white chocolate
Method
1. Preheat the oven to 120°C/gas mark ½.
2. Break up the white chocolate into small, evenly sized pieces.
3. Spread out the white chocolate onto a shallow baking tray and place in the oven for 10 minutes.
4. Remove from the oven and stir and spread around the chocolate with a spatula.
5. Repeat this process every 10 minutes for 30-60 minutes, until the white chocolate is deep-golden brown in colour. During this time, the chocolate may turn lumpy and have a ‘chalky’ appearance - this is normal, so keep going.
6. Once the chocolate has caramelised and has reached the correct consistency, place between 2 large sheets of greaseproof paper and roll until 1mm thick. Break into shards and store in the freezer until needed.
Italian Meringue
100g of caster sugar
25ml of water
50g of egg white
Method
1. Put the sugar and water into a small saucepan over a medium heat with a thermometer resting in the liquid.
2. Start to slowly whisk the egg whites either in a stand mixer or with a hand-held electric whisk until just starting to foam.
3. Heat the sugar until it reaches 121°C then slowly pour into the egg whites whilst still whisking.
4. Turn the whisk up to full speed and whisk until cooled to room temperature – the meringue is now ready to use.
5. Spoon into a piping bag with a star nozzle and store in the freezer.
To Plate
Spoon some of the gooseberry compote on top of the posset, pipe some Italian meringue on top of this, arrange some caramelised white chocolate shards between the italian meringue.
If you made your own elderflower cordial, you could add some leftover flowers here as a finishing touch.
