Blossoms Elderflower Pate de Fruit 

 Photo Credit to Lee Westcott 

Photo Credit to Lee Westcott 

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.

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.

Chocolate Brioche & Butter Pudding feat Blossoms Raspberry Syrup

Blossoms Syrup Raspberry

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!

Blossoms Passionfruit Syrup soufflés

Ingredients: Serve 8 mini portions or 4 normal

 photo credit to master cook.com

photo credit to master cook.com

  • 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

PS: you can add some chicken fillets if you want a little extra protein...

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
  • 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 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.

Blossoms White Chocolate Pots

Ingredients:

  • 350g Good quality white chocolate broken into chunks
  • 4 Large eggs
  • 1 tps Lemon extract
  • 1 tps Lemon zest
  • Few drops of vanilla extract
  • Small pinch of salt
  • 250ml Double cream
  • Please refer to the jelly recipe (only 1/4 of quantity is needed)

Instructions: 

Blend the white chocolate, eggs, lemon extract, lemon zest, vanilla extract and salt until the chocolate is finely broken up.

Heat the cream on low temp for about 4-5 minutes without bringing it to a boil. Remove from heat. While blending, slowly add the hot cream until completely smooth.

Pour the mixture evenly in the glasses leaving enough space for the jelly topping. Refrigerate to set for 3-4 hours.

When they are set, then prepare your jelly. Pour a small quantity over the chocolate and chill in the fridge for 2 hours or until set.

Additional:

You can use the same idea to top up dark chocolate mousse pots.

Blossoms Syrups (any flavour) Jelly

 

Ingredients:

  • 250ml Any of the Blossoms syrups
  • 100ml Water
  • 4 Sheets of gelatine

Instructions:

  • Place the gelatine in a water bowl for 3 mins. 
  • Heat the syrup and water together for 2 mins then add the soft gelatine.
  • Pour in the serving cups and place in the fridge to set.

Additional:

It is such a simple recipe, you can make it in 3 mins top!

Just before it sets, push in few sliced strawberries for added fun and a little bit of whipped cream. Grown-ups and children will adore these....

You can always add few drops of any spirit of your choice in the syrups if you want a grown up version, even the French people will like them!