ELDERFLOWER AND LEMON POSSET
With blueberry compote, almond and ginger thins, fresh blueberries and borage flowers.
150g of caster sugar
600ml of double cream
1 large lemon zest and juice
1tbsp of elderflower cordial
Bring cream to a boil then add sugar, stir and simmer for 4 minutes. Add lemon juice and elderflower and allow to cool a little before pouring into 6 glasses. (don't forget to put your compote at the bottom of your glass first)
200g of blueberries
100g of caster sugar
30g of peeled and grated Bramley Apple
1 tsp of lemon juice
Heat blueberries, grated apple and sugar together allow to simmer until thickened and add lemon juice. Spoon into bottom of glass and chill to set before adding cream mix.
150g caster sugar
75g of plain organic flour
1 tsp of vanilla extract
100g almond slivers
50g of stem ginger
Whisk eggs, vanilla and sugar together without creating bubbles then fold in flour. Spread this mix thinly across a silpat then toast the almonds and sprinkle all over the paste then grate stem ginger all over paste then place in fridge for 30 minutes. Once chilled for a while bake in your preheated oven for 30 minutes on 125oC
Allow to cool before breaking into shards.
A handful of fresh blueberries to share equally between glasses. Shards of almond and ginger thin. Borage flowers. Icing sugar.