RECIPE:
ELDERFLOWER CRÈME BRÛLÉE, GOOSEBERRY COMPOTE

We know lots of you have made elderflower cordial using our special RECIPE and we have had lots of amazing feedback on the elderflower Gin Fizz cocktail, so we thought it would be nice to continue on this theme with an elderflower pudding. This is one of my absolute favourites!

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Ingredients (serves 6)

Brûlée:

400ml double cream

120ml elderflower cordial

35g caster sugar (plus a little extra to brulee)

6 egg yolks

Gooseberry Compote:

400g gooseberries

6 tbsp caster sugar

2 tbsp elderflower cordial

Recipe

Brûlée:

Preheat the oven to 150C. Place the sugar, cream and cordial in a pan. Heat gently until the sugar dissolves. Briefly beat the egg yolks in a bowl, then pour in the cream mixture whilst still beating. Pass through a sieve into a jug. Pour the mixture into ramekins (approx. 70ml in size) and place in a deep roasting tin. Fill the roasting tin with boiling water until halfway up the ramekins. Place on the bottom shelf of the oven and cook for 30-40 mins until just set. Remove from the oven and let the ramekins stand in the water for 10 minutes. Remove from the roasting tin/water and leave to cool. To serve, sprinkle a little caster sugar over the entire surface of the brûlée and then heat with a blowtorch (or place under a hot grill) until the sugar bubbles and forms a caramel.

 

Gooseberry Compote:

Put the gooseberries, sugar and elderflower cordial into a pan and heat gently until the sugar dissolves. Bring to a simmer, cover and then cook for 3 minutes, just until gooseberries start to soften. Remove from the heat and allow to cool.

 

To Serve:

We garnish our elderflower brûlée with gooseberry compote and mini doughnuts or vanilla shortbread. Yum!

If you would like to print this recipe out, you can clink on the pdf link HERE.

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