Photo credit to Waitrose magazine
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
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.
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!
To be enjoyed by children and adults...
- 50ml Blossoms Syrup (any flavour) plus additional few drops for drizzling
- 200gr frozen mix berries pack
- 200ml milk
- 4 strawberries (optional for garnish)
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.
Ingredients: Serve 8 mini portions or 4 normal
- 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
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
- 75ml Blossoms syrup (your choice of flavour)
- 1 Punnet blueberries
- 1 Punnet raspberries
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
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.
Cook in pre-heated oven for 30mins at 180°C. Sprinkle some sesame seeds and spring onions before serving with steamed vegetables.
Recipe By: Emilie at the OXO Tower, this recipe is also lovely using all the flavours on our range.
25ml Blossoms blackcurrant syrup
70ml lychee juice
Dash of lime juice
Shake all ingredients together and pour over ice into a high ball.
- 20ml Blossoms raspberry syrup
- 10ml Gin
- Top up with Champagne.
- 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)
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.
You can use the same idea to top up dark chocolate mousse pots.
- 250ml Any of the Blossoms syrups
- 100ml Water
- 4 Sheets of gelatine
- 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.
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!