Blossoms Elderflower Pate de Fruit

One of our top UK chefs uses our strawberry to make a pate de fruit integrated in one of their dessert. I thought it would be nice to do the same with our top flavour Elderflower. You can apply the same recipe to all our different syrups.

 Photo credit Lee Westcott

Photo credit Lee Westcott

Ingredients: 

  • Blossoms Elderflower syrup 400g
  • Caster Sugar 40g
  • Pectin 4g

 

To make the pâte de fruit, place the elderflower syrup in a pan, place over a medium-high heat and mix the sugar and pectin together in a bowl. When the elderflower syrup is at a boil, add the sugar and pectin mix to the syrup, whisking continuously. Cook to 107°C.

Photo shoot of our gift boxes - behind the scenes with Blossoms Syrup

Getting ready for the Food and Drink Expo at the NEC Monday 24 - Wed 26 April. Blossoms will be represented on the Cress Company stand M70

blossoms syrup gift box
blossoms syrup gift box
blossoms syrup Aude Dupont Dudley gift box

February's Offer

Pomegranate and Grenadine are on special offer not just for Valentines day but until the end of February.

Add few drops in your sparking wine and drizzled over your favourite desserts, the drops will make the winter less grey!

Use the code at the checkout Feb50Gren for Grenadine 100ml and Feb50 for Pomegranate 100ml.

 

pancakes-2413875_1920.jpg

Please read what the Drinks Enthusiast has to say about Blossoms!

Live on Simply Good TV

 
 

I had a great time today being interviewed. 

Buckinghamshire Life March 2014

Watch Blossoms on BBC

James Martin: Home Comforts
Two from One
James Martin: Home Comforts     Series 2 

For busy families and fussy eaters, James creates two dishes from the same ingredients, one for the kids and one for the adults. These recipes are guaranteed to put a stop to arguments at dinnertime.

 On TV

Wednesday 7th January 2015 at 15:45
BBC ONE

 Sunday 11th January 2015 at 12:20
BBC TWO

Blossoms syrup James Martin

Raspberry and Chocolate Brioche & Butter Pudding

Instant Love:

The inspiration for this recipe comes from the lovely Lotte Duncan's book and my friend Lynda's idea. I have used the raspberry on this occasion but Grenadine, Sour Cherry or Blackcurrant work really well also. It is so simple and so delicious that I finished the cold leftover with my friend George for breakfast.

Ingredients: Serve 4 (large) or 6 (medium portions)

  • Blossoms raspberry syrup 
  • Brioche loaf thickly sliced
  • 40gr Sugar
  • 50gr Butter (melted)
  • 500ml Milk
  • 2 Eggs
  • 100gr Dark chocolate chunks
blossoms syrup raspberry


Preheat the oven to 180°C/gas mark 4.

Drizzle Blossoms syrup on the slices of brioche and arrange them in overlapping rows in your dish lined with baking paper. Sprinkle the chocolate chunks between slices and on top.
Beat the sugar and the eggs together then add the butter and the milk. Pour the mixture over the brioche and leave it to soak in for 15 minutes. Bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy.

Serve warm with ice cream, cream or custard. It is such a quick recipe, I often make it on Sundays when my girls come back from playing hockey in the cold and need instant gratification.

Spring is here at last!

A little Easter present from my friend Angela, I think it is directed at me not Blossoms lovely 100ml bottles!

Blossoms Pineapple & Mezcal cocktail

For all the ones who asked yesterday: Here is the recipe for Blossoms Pineapple & Mezcal cocktail created by Susie Wong at the Boutique Bar Show Manchester.

aude dupont dudley susie wong cocktail blossoms syrup

 

Ingredients:

  • Called the Harrietta in honour of Susie 's baby boy...
  • 20ml Blossoms Pineapple Syrup
  • 20ml Mezcal (Meteoro is preferred)
  • 40ml Tequila (Herencia)
  • 15ml Lime Juice
  • Sal de Gusano (Special salt!)

Instructions:


Shake all the ingredients with ice and sprinkle some salt just before serving in a margarita glass.