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.
- 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.
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.
I had a great time today being interviewed.
Here comes the summer... Let's have some cupcakes topped with Grenadine icing...
For all the cake makers out there, my friend Denise Godbolt has created the perfect balanced recipe for flavoured icing. The measurements are perfect for 30 cupcakes and all flavours in the Blossoms range work wonderfully.
Here it is:
- 200 gr Blossoms grenadine syrup
- 250 gr Unsalted Butter
- 875 gr Icing Sugar
Beat the soft butter and the sugar together. Add the syrup and Voila!
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.
Wednesday 7th January 2015 at 15:45
Sunday 11th January 2015 at 12:20