Elderflower Crème Brûlée with Gooseberry Compote by The White Hart at Fyfield - The Oxford Magazine
This Elderflower Crème Brûlée with Gooseberry Compote by The White Hart at Fyfield is amazing when made in elderflower season.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at theoxfordmagazine.com.
Ingredients
- 125g salted butter
- 800g full fat cream cheese
- 125g icing sugar
- 2 tsp vanilla extract
- 400ml double cream
- 35g caster sugar, plus a little extra to brûlée
- 120ml elderflower cordial
- 6 egg yolks
- 400g gooseberries
- 6 tbsp caster sugar
- 2 tbsp elderflower cordial
- 210ml tepid milk
- 50g unsalted butter, softened
- 2 eggs, beaten
- 100g caster sugar
- 10g fresh yeast (or 5g dried)
- 300g plain flour
- ½ tsp salt
- Vegetable oil, for frying
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