Sunday, May 1, 2011
BLUEBERRY AND ELDERFLOWER SYLLABUB
This dessert is perfect for hot weather days. It doesn't take long to prepare and needs only four ingredients to make the perfect dessert.
I made this dessert last weekend when the weather was really sunny. It would have been lovely to eat outside, but the wasps were out in force, and I wasn't going to share my dessert with any crafty wasps!
You will need: 4 serving glasses
4 tablespoons caster sugar, 175g blueberries, 8 tablespoons elderflower cordial, 250ml double cream.
1. Pour 4 tablespoons of water into a saucepan and add the sugar. Place the pan over a medium heat and stir for 2 to 3 minutes until the sugar dissolves. Add the blueberries to the pan and bring it to the boil. Remove the pan from the heat and leave to cool.
2. Strain the syrup from the blueberries into a measuring jug and add the elderflower cordial. Make the quantity up to 100ml with water, if necessary.
3. Whisk the cream until it forms soft peaks, then gradually whisk in the blueberry and elderflower syrup until the mixture holds it shape. Divide about half the blueberries between the serving glasses and divide the mixture between the glasses. Spoon the remaining blueberries and any juices on top. Put the syllabub in the fridge for a few hours before serving.