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  4. Buttermilk Cream With Sloe Gin Blackberries And Oak Cakes

Buttermilk Cream with Sloe Gin Blackberries and Oak Cakes

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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 Imperial

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

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

350 g blackberries
75 g castor sugar
2 tablespoons sloe gin

12 ozs blackberries
3 ozs 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 Imperial

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

5 oz soft butter
3 oz castor sugar
3 oz 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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