elderflower

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.

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

Photo credit to our friend  https://www.instagram.com/thecocktail.blog/

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.

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 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 smoothie

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

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.