Using Elderflower Cordial

Elderflower Syllabub
1Ž2 pint (280ml) double cream 2 egg whites 1 tbsp white wine 3 tbsp elderflower cordial

Blend the elderflower cordial with the white. Whisk the cream and stir in the wine and cordial. Now whisk the egg whites until stiff and fold into the cream. Spoons the cream into glasses and chill for at least 30 minutes.

Apple Cake with a difference
2lb (800g) Cox¹s apples 4 tbsp elderflower cordial 8oz (200g) butter or margarine 8oz (200g) castor sugar 8ox (200g) self raising flour 4 eggs
Peel and roughly chop the apples into a large pie dish. Pour the elderflower cordial over the top. Make the sponge by creaming together the butter and sugar. Whisk the eggs and add to the suger and butter mixture. Fold in the flour and spoon over the apples. Place in a pre-heated oven at Gas 4 (275F/180C) and bake for 30 minutes until golden and risen.

Noisette of Lamb with Minted Cous Cous and Elderflower Jus

(Serves 4) 8 Trimmed noisettes cut from boned loins of Lamb 200g Cous Cous 1 tablespoon chopped fresh Mint 1 tablespoon chopped fresh Parsley 15ml (1 tablespoon) Olive Oil

Soak Cous Cous in warm water for approximatley 10 minutes, drain and steam in a colander lined with fine muslin for about 30 minutes, stir occasionally (traditional recipes steam the Cous Cous over a simmering lamb stew). Prior to serving, lightly stir in the remaining ingredients and season to taste.

Roast Gravy Made in the traditional manner by roasting the bones and root vegetables, draining any fat, and simmering with stock, reducing to concentrate flavour and colour. Thicken if required and enrich with Elderflower Cordial to taste.

Serving suggestion Season and pan fry noisettes of lamb, keeping underdone, present on a bed of minted Cous Cous and surround by acordon of Elderflower gravy. This dish can also use a whole trimmed eye of meat from the loin of lamb, which has been sealed on a hot griddle plate and cooked through a further 8 to 10 minutes. Carve this and arrange onto the Cous Cous as before.

Vanilla Ice Cream with Apricot and Elderflower Sauce
(Serves 4) 3-4 scoops of good quality vanilla ice cream 4 Fresh Apricots 75g Castor Sugar 2 tbspns of Elderflower Cordial 3 fl oz of water

Place the apricots into a saucepan with the sugar, Elderflower Cordial and water, bring slowly to a simmer then stir to dissolve the sugar.  Continue to heat until the apricots have cooked and the sauce looks thick, take off the heat and allow to cool. When cooled, purée until smooth and pour over the ice cream.

Strawberry and Elderflower Cream Slice

(Serves 4) 1 Pack of frozen Puff Pastry 2 Punnets of fresh Strawberries 1Ž2 Pint of Cream 4 tbspns of Elderflower Cordial

For the Icing 2 tbspns of Elderflower Cordial 4oz of sieved Icing Sugar

Roll the pastry out into 3 oblongs 12cm x 26cm. Soak the Strawberries in the Elderflower Cordial for 1Ž2 an hour. Whip the cream until firm, then layer the cream on the pastry and top with strawberries.   Repeat on the next layer and top with the third sheet of pastry. To make the icing, sieve the icing sugar and add the Elderflower Cordial, stirring all the time.  Pour over the top of the slice and serve.

Gin Cocktail
Add a dash of elderflower cordial to a gin and tonic.

Summer Cooler
Add a dash of elderflower cordial to white wine and soda.

Elderflower Presse
Add a dash of elderflower cordial to ten parts sparkling spring water for a delicate refreshing drink.