Recipe: Elderflower and Peach Plate

Elderflower and Peach Plate

Ingredients

Juice of ½ orange

Juice of ½ lime

3 peaches

75ml elderflower cordial

Sugar to taste

Method

• Heat the fruit juice, and cordial and dissolve the sugar, then add the nectarines, simmer gently for 2 to 3 minutes.
• The turn off he heat and cover with a lid — let sit for a few minutes until just tender.
• Remove the lid and allow the peaches to cool in the cooking liquor.
• Once cool, lift the fruit out and use the juice to make a jelly.

Elderflower and peach jelly

Ingredients

Note: For 100ml juice use 1 leaf gelatin

200 ml fruit juice

2 sheets leaf gelatin

Method

• Fill a bowl with cold water and add the leaf gelatin so it softens — this will take about 2 minutes.
• Meanwhile, heat the cooking juices in a saucepan on a low heat — you want it to be hot, but not boiling.
• Once hot remove the juice from the heat.
• Once the gelatin has softened, remove it from the cold water and squeeze out any excess liquid.
• Add the gelatin to the hot juice and stir until it has melted.
• Pour into your dish to set, I used a foil tray but you can use yogurt pots or anything else you like, you can cut the jelly once set or just de mold depending on what you choose.
• Either way, pop them into the fridge to set.
• Refrigerate until the jelly is firm.

Elderflower & Lime Panacotta

Ingredients

300ml cream

75ml milk

1 leaf of gelatin

50ml elderflower cordial

Finely grated zest of half a lime

Method

• For the pannacotta
• You will need six moulds each, about 50ml to 60ml moulds, glasses or small ramekin dishes to set the pannacotta in. (An emptied yougurt pot would also do the trick). I used an ice mould for this to make tiny ones.
• Put the lime zest, milk, cream in a large pot (so the cream doesn’t boil over.
• Bring the cream to the boil and then reduce the heat to allow the cream to simmer gently in order to reduce the volume.
• Once the cream has reduced to about 250ml, it will have thickened up as well.
• Remove from the heat and add the cordial to taste.
• Stir to mix well.
• Re-heat the cream gently to just below boiling.
• Soak the gelatine in cold water, once it is soft — after about 2 minutes — squeeze the excess water from the gelatine leaf and add to the cream mixture.
• Stir well then pass the cream through a fine sieve into a clean jug.
• Pour the mix into your chosen dishes, then refrigerate until cool and lightly set.
• When ready to serve, sit the dishes into boiling water for a few seconds, then turn out onto a clean serving plate, the pannacottas should be quite wobbly.
• Arrange the poached fruit and cut pieces of jelly around it.