Buttermilk cream with sloe gin blackberries and oak cakes

Buttermilk cream is flavoured with meadowsweet or mead wort, a wildflower that grows in damp environments. This is combined with blackberries with sloe gin and oat cakes.


Recipes

Meadowsweet Buttermilk Cream

Metric American

3 gelatine leaves
100ml whole milk
120g castor sugar
1 teaspoon meadowsweet or vanilla extract
375ml buttermilk
125ml lightly whipped cream

3 gelatine leaves
3fl oz whole milk
4oz castor sugar
1 teaspoon meadowsweet or vanilla extract
12fl oz buttermilk
4fl oz lightly whipped cream

Method

  1. Soak the gelatine leaves in a small bowl of cold water for 10 minutes
  2. Simmer the milk, sugar and meadowsweet until the sugar is dissolved.
  3. Squeeze the liquid from the gelatine leaves and add to the milk. Stir until dissolved.
  4. When cool and add the buttermilk.
  5. Fold in the cream and pour into moulds or glasses. Allow to set in the fridge.

Sloe Gin Blackberries

Metric American

350g blackberries
75g castor sugar
2 tablespoons sloe gin

12ozs blackberries
3ozs castor sugar
2 tablespoons sloe gin

Method

  1. Mix together and macerate for an hour before serving.
  2. To serve spoon over the buttermilk cream.

Sweet Oat Biscuits

Metric American

150g soft butter
75g castor sugar
75g plain flour
Pinch baking soda

5ozs soft butter
3ozs castor sugar
3ozs plain flour
Pinch baking soda

Method

  1. Pre-heat oven to 180℃/350℉. Line baking tray with parchment paper.
  2. Beat the butter and sugar together until pale and fluffy.
  3. Fold in the flour and oats and mix to a dough.
  4. Roll out on floured surface to 1 cm/½ inch thick. Cut into shapes and place on baking tray.
  5. Cook for 15 minutes until firm and golden.
  6. Allow to cool and lightly dust with sugar.
  7. Serve with the meadowsweet buttermilk cream and sloe gin blackberries.

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