RECIPE Me�ho�
250ML DOUBLE CREAM 250ML SEMI SKIMMED MILK 65 GRAMS OF CASTER SUGAR 3 LARGE UMBELS OF ELDERFLOWER 2 LEAVES OF BRONZE GELATINE
Place the cream, milk, elderfl ower and sugar to the pan and heat gently to infuse the elderfl ower, for half an hour, remove from heat and leave to stand for a further half an hour, thus ensuring the maximum fl avour.
Meanwhile soak the gelatine
in cold water to soften. Once soft drain from your water and after the vanilla has infused into your mixture add the gelatine and place on a low heat until dissolved. Allow to cool slightly. Strain the mixture through a
fi ne sieve, and pour into molds or ramekins, refrigerate for 4 hours to set.
POACHED GOOSEBERRIES 500 GRAMS OF GOOSEBERRIES 250 GRAMS OF CASTER SUGAR
The night before toss the goose- berries in the sugar and place in the fridge. The next day remove the
gooseberries from the fridge and place in a pan with the sugary syrup, heat gently until almost boiling. Then taste and add more sugar or a squeeze of lemon juice to taste. Leave to cool and reserve ready to serve with the Pannacotta.
250MLS COLD WATER 225G PLAIN FLOUR 2 EGGS 50MLS WHITE WINE VINEGAR
PINCH OF SALT
Mix the water and fl our to- gether, add the eggs, and mix until you have a smooth batter, then add the vinegar, salt and sugar. Heat your oil to 170 O
C,
check your elderfl owers are free of wildlife and nice and clean. Coat each umbel in your
batter and fry in the hot oil until crisp and golden.
Drain from the oil, remove
any excess stalk, and sprinkle with vanilla sugar. TO DRESS
Dip the Pannacotta in its mold into warm water, for a few seconds to release from the mold, turn out into the centre of your plate, and arrange your poached gooseberries around, Place the fritter alongside the Pannacotta.
EATING OUT WALES 97
50G CASTER SUGAR 6 LARGE UMBELS OF ELDERFLOWER
VANILLA SUGAR TO SPRINKLE
El���fl ���� F��� ��
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100