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.

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.

Blossoms Rhubarb Syrup: Easter Baked Cheesecake

Preparation time:15 minutes plus cooling

  • Cooking time:1 hour 15 minutes
  • Total time:1 hour 30 minutes plus cooling

Serves: 8-10

Ingredients

ROASTED RHUBARB:

400g rhubarb, cut into 5cm lengths
30ml Blossoms Rhubarb Syrup, 75g caster sugar 30ml, 2 sheets of Gelatine soaked

BISCUIT BASE:

125g Lotus biscuits
125g digestive biscuits
125g unsalted butter, melted and cooled, plus extra for greasing

FILLING:

4 large eggs
115g caster sugar
600g soft cheese
150g mascarpone
1 tsp vanilla extract
20ml Blossoms rhubarb syrup

Method

1. Preheat the oven to 160˚C, gas mark 3. For the roasted rhubarb, put all the ingredients in a roasting tin. Stir in 3 tbsp water and toss together. Bake, uncovered, for 15-20 minutes, until the rhubarb is just tender. Take out of the oven and set aside to cool in the tin. You will need to warm it again quickly to add the gelatine as a final touch when the cheesecake is cooked.

2. Turn the oven up to 180˚C, gas mark 4; lightly grease a 23cm springform cake tin and line the base with baking parchment. For the biscuit base, put the biscuits in a large, sealable bag and crush with a rolling pin into fine crumbs. Tip into a bowl, add the melted butter and mix until the crumbs are coated. Transfer to the prepared tin; spread evenly over the base. Bake for 10 minutes, then set aside to cool. Reduce the oven temperature to 160˚C, gas mark 3.

3 For the filling, lightly beat the eggs and sugar until the sugar has dissolved. Add the remaining ingredients and beat until well combined. Pour over the base, then bake for 45 minutes, or until just set with a slight wobble in the middle. Leave the cheesecake to cool then top it with the roasted rhubarb.

 

 

0 LIKES

Blossoms Elderflower Gin & Tonic. why did I wait so long to add it to the range?

blossoms syrup elderflower gin & tonic

Ingredients:

15ml Blossoms Elderflower syrup

25ml London Dry Gin

100ml Tonic Water (please do use other brands than the obvious one)

Lime 

How to make:

Fill a glass with ice.

  1. Pour the syrup and dilute with the London Dry Gin.

  2. Top with the tonic water.

  3. Squeeze a little wedge of lime to the G&T and just add it to the drink.

The Little Pancake Recipe - Blossoms Sloe Syrup

Ingredients:

  • 4 tsp Blossoms sloe syrup
  • 300g rhubarb
  • 30g caster sugar 
  • Juice and zest of an orange

Instructions:

1. Wash the rhubarb and chop into chunks about an inch thick. Place the rhubarb in a saucepan with the sugar, orange juice and orange zest, and cook over a medium heat.

2. Heat until the orange juice starts to bubble, and then turn down to a low heat, letting the rhubarb simmer for 5-15 minutes until soft. It won’t take long to cook through if the rhubarb is ripe but it should be enough time to prep steps 1 and 2 of the crepe batter: follow this link to access the Little Pancake blog.

3. Many stewed rhubarb recipes suggest adding water to the fruit but this usually makes the mixture too wet. If needed, add 1tbsp of water but it’s best to allow the fruit to release its own juices first.

4. Once cooked, stir through the Sloe syrup and set aside the rhubarb. Now onto the crepes: follow this link.

Blossoms Rhubarb Syrup and Rose Mocktail

Ingredients:

  • 4 tbsp Blossoms Rhubarb Syrup
  • 1 egg white
  • 600ml apple juice
  • 400ml of soda water
  • 2 tsp rose water
  • 2 limes, 1 juiced and 1 sliced
  • ice cubes, crushed
  • mint leaves to serve

 

First, prepare your rose petals. Paint both sides of each rose petal with egg white and sprinkle with caster sugar on both sides. Set on a piece of parchment paper and leave to dry overnight

When ready to serve, combine all the ingredients and stir together to combine.

Aude's Hot Toddy with Blossoms Pomegranate Syrup

I know it is Wednesday but it is all about the hot drink that will help you through a cold :-)

15ml Blossoms Pomegranate Syrup

15ml Cognac (yes I know I am French)

15ml Rum (I like it "aged")

15ml Lemon Juice

Blossoms syrup pomegranate cocktail

Add all the ingredients in a mug with some boiling water. Garnish with lemon slice for extra Vitamin C.

Chocolate Brioche & Butter Pudding feat Blossoms Raspberry Syrup

blossoms syrup raspberry dessert

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

Instructions:

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.

Blossoms Syrup Cupcake (any flavours)

Here comes the summer... Let's have some cupcakes topped with Grenadine icing.. (you can use any of the syrups). 

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!

One of my top tipple: Porn Star Martini, simply... happiness.

Blossoms syrup porn star passionfruit martini
  • Blossoms Passionfruit Syrup
  • Vanilla Vodka
  • Passionfruit Puree
  • Passionfruit Liqueur
  • Prosecco (in a shot on the side)

Make your own Porn Star Martini

  1. Chill a martini glass with some ice
  2. Put all ingredients into a shaker except for the Prosecco
  3. Remove the ice from the cocktail glass
  4. Strain ingredients into the glass
  5. Pour the Prosecco into a shot glass and sip in turn with the cocktail

Blossoms Syrups (any flavour) & Mix Berries Milkshake

To be enjoyed by children and adults...

 

INGREDIENTS

  • 50ml Blossoms Syrup (any flavour) plus additional few drops for drizzling
  • 200gr frozen mix berries pack
  • 200ml milk
  • 4 strawberries (optional for garnish)

PREPARATION

Blend all ingredients apart from the strawberries.

Divide among glasses. Drizzle each with some Strawberry Syrup, garnish with strawberry, if desired, and serve with a spoon and straw.

blossoms syrup strawberry milkshake

Blossoms Sour Cherry Syrup: Nutty Geisha' by Susie Wong

Recipe By: Epernay Champagne Bar, Manchester

Ingredients:

epernay champagne bars blossoms syrup sour cherry cocktail recipe
  • 5ml (1/8oz) Blossoms sour cherry syrup
  • 40ml (1 1/2oz) Hayman’s Old Tom Gin
  • 25ml (1oz) Pistachio Cream Liqueur
  • 20ml (3/4oz) Almond water
  • 4 Drops The Bitter Truth Orange Flower Water
  • 2 bar spoons of Mascarpone
  • 1 bar spoon Lime and Bergamot Sugar
  • 1/2 bar spoon of matcha green tea powder
  • Garnish: Pistachio nuts and pistachio candy floss
  • Glass: Coupette
  • Ice: None

Instructions: 

Hard shake and strain into a chilled serving glass

Blossoms Pomegranate Syrup: Mr G at the Lobby Bar Cocktail

Recipe by:  Lobby bar at One Aldwych

Ingredients:

blossoms syrup pomegranate cocktail
  • 10 ml Blossoms Pomegranate Syrup
  • 4 fresh raspberries
  • 1 thyme sprig
  • 40mls vodka
  • 20ml framboise liqueur
  • 10ml Aperol
  • 20ml pomegranate juice

Instructions:

Muddle the fresh raspberries inside the shaker and add the rest of the ingredients with ice. Shake it and double-strain it, pouring it over crushed ice in a tall glass.

Garnish:
Blackberry, raspberry and blueberry on a cocktail stick and a thyme sprig.
 

Blossoms Passionfruit Syrup soufflés

Ingredients: Serve 8 mini portions or 4 normal

blossoms syrup passionfruit souffle
  • 25ml Blossoms passionfruit syrup
  • 25g/1oz butter softened, for greasing
  • 2 tbsp caster sugar for dusting
  • 3 free-range egg whites
  • 50ml/2fl oz ready-made vanilla custard
  • 1 tbsp icing sugar 

Instructions:

Preheat the oven to 230C/210C Fan/Gas 8. Grease  the ramekins with butter, then dust the insides with a coating of sugar.

Whisk the egg whites in a clean bowl until firm peaks form when the whisk is removed.

Fold the custard and passion fruit syrup into the whisked egg whites, then spoon the mixture carefully into the ramekins, smooth the tops using a palette knife and place them on a baking tray.

Bake the soufflés in the oven for 8-10 minutes, until risen and golden-brown.

Dust the soufflés with the icing sugar and serve immediately

Three little owls favourite: Pomegranate Superfood Salad Recipe

blossoms syrup pomegranate salad

Ingredients: Serves 4

1 tbsp Blossoms pomegranate syrup

Rocket and Spinach leaves 

3 small spring onions sliced very thinly

100g Pomegranate seeds 

20gr Toasted pinenuts

50gr Feta cheese

20g Parsley, picked and roughly chopped

1 tbsp White wine vinegar

2 tbsp Olive oil

Seasoning

Grilled Salmon with Blossoms Pineapple Syrup Marinade

Ingredients: Serves 4

  • Marinade: 75ml Blossoms pineapple syrup
  • 1 Tbsp soy sauce
  • 1 tsp grated ginger root
  • 2 Tbsp rice wine, sherry or sake
  • 4 Salmon fillets

Instructions:

Combine the marinade ingredients. Coat the salmon with the marinade and let sit for 30 min. Grill the salmon to your taste.

 Serve with Mango Salsa. (See separate recipe)

Mango Salsa with Blossoms Mango Syrup

Ingredients:

blossoms syrup mango salsa
  • 50ml Blossoms mango syrup
  • 2 Ripe mangos peeled and diced
  • 1 Finely sliced red onion
  • 1 Finely chopped chili pepper
  • Small bunch of chopped coriander
  • 1 tsp each grated lime zest and ginger root
  • 2 Tbsp. lime juice (about 1 lime)
  • Salt

Instructions:

Toss all of the ingredients together in a bowl and serve.

Fresh Berries Compote with any Blossoms Syrup flavour

blossoms syrup dessert

Ingredients:

  • 75ml Blossoms syrup (your choice of flavour)
  • 1 Punnet blueberries
  • 1 Punnet raspberries

Instructions:

In a small saucepan, heat one third of the blueberries with Blossoms syrup for about 5 minutes.

Let cool for a few minutes. Mix with the remaining blueberries and raspberries.

Serve over waffles, porridge, yoghurt or pancakes

Sweet and Sour Chicken with Blossoms Rhubard Syrup

Ingredients: Serves 6

  • 75ml Blossoms Rhubarb syrup
  • Put 12 Chicken thighs (on the bone) in a oven proof dish
  • Mix the following and pour over the chicken:
  • Juice of 1 lemon
  • 1 Garlic clove crushed
  • Salt and pepper
  • Sesame seeds and spring onions for topping.

Instructions:

blossoms syrup rhubarb sweet and sour chicken

Cook in pre-heated oven for 30mins at 180°C.  Sprinkle some sesame seeds and spring onions before serving with steamed vegetables.