CST @ HOME #22

CST @ HOME #22

Serves 4


Elderflowers are unfortunately coming to an end, I may have got the last of this seasons pick. If you can’t find any, simply leave them out entirely or substitute with elderflower cordial to taste and leave out a little of the caster sugar in the syrup to compensate.

450g redcurrants
100ml water
100g honey
120g caster sugar
150ml water
1 large head of elderflowers

50g plain flour
37g unsalted butter
25g porridge oats
50g caster sugar
3/4 tbsp honey

4 ripe peaches
Soft brown sugar
Vanilla extract
Demerara sugar

Firstly make the sorbet. Remove all the stalks from the redcurrants and wash well. Put them in a saucepan with the 100ml of water and cook for around 10 minutes until soft. Blitz well with a stick blender and push through a sieve. You should have 300ml of redcurrant puree. Stir through the honey whilst it’s still warm so it melts through evenly.

Meanwhile make a sugar syrup with the 150ml of water and the 120g of caster sugar. Put them in a saucepan and add the elderflowers, picked and removed from their stems. Bring to the boil to dissolve the sugar and remove from the heat immediately. Allow to infuse until cold then pass through a sieve to remove the elderflowers.

Mix the elderflower syrup with the redcurrant purée and chill until super cold in the fridge.

Once cold, churn in an ice cream machine until starting to thicken then transfer to a plastic container and freeze.

If you don’t have an ice cream machine then simply pour the mixture into a plastic container and freeze for around 2 hours, break up with a fork to break up the ice crystals then freeze again. Repeat every 30 minutes or so thereafter until starting to solidify.

Now make the honey and oat crumb. Rub the flour and butter with your fingertips until it resembles breadcrumbs in consistency. Add the sugar, honey and oats and rub further with your fingertips to combine. Bake at 180* fan for around 8 minutes.

Remove from the oven and allow to cool and set. Now crush with your hands or bash with a rolling pin into crumbs.

Once the sorbet has set and you’re ready to go, bake the peaches. Cut them in half and remove the stones. Sprinkle a generous layer of soft brown sugar over the cut sides of the peaches. Drizzle with a very little vanilla extract. Bake for 15 minutes at 180*. Remove from the oven and splash generously with brandy, sprinkle with Demerara sugar and return to the oven for another 10 minutes.

Plate up. Put the peaches on the plate, drizzle with any cooking juices, scoop the sorbet and sprinkle the honey and oat crumb. Garnish with some finely shredded mint.

CST Elephant