jelly

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 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.