Tag: gorse recipe

The Lessons of Making Gorse Flower Fudge

The Lessons of Making Gorse Flower Fudge

Gorse Flower Fudge Oh my god, I had such hopes with this recipe, I really thought I’d clinched it first time (which happens occasionally, though is definitely not a given). Heating it slowly, the smell of the gorse flowers was divine and the flavour of […]

Gorse Flower Rice Pudding

Gorse Flower Rice Pudding

It’s raining and cold and I’ve just put the heating back on. Time for comfort food, something that will warm me from the inside out. Rice pudding has childhood memories for me, to be honest not brilliant ones. A blob of jam on top of […]

How to Make Gorse Scented Butter

How to Make Gorse Scented Butter

I’ve always considered myself an artist rather than a scientist, and heaven help me if I had to make cakes for a living; I’m far too much of a slow, pondering and inventive cook to make any money from it.

I do have some successes though, and some happy accidents along the way. I also love to share what I learn, how to do it (and how not to).  On that note… I set out to create a gorse infused cream and this happened.

And it was rather good, so I thought I’d share the process (and I’ll share the final recipe another time too). If you’ve ever whisked cream too much, butter is what happens – it’s science, though what you do with it decides whether it is art or not.

How to Make Gorse Flower Butter

Perfect for lathering on fish dishes, on hot toast, or mix with icing sugar and use as a filling or topping on cakes.

Ingredients

75g fresh gorse flowers

200ml double cream  

 

Place the gorse flowers in a small saucepan and pour over the cream. Stir and bring to a slow simmer over a low heat, take off the heat, cover and leaving to cool completely before straining through a fine sieve or muslin cloth.

When the cream is cooled, using an electric whisk, beat the cream until it starts to clot and continue until the cream starts to separate (into buttermilk and butter). You can strain off the buttermilk and use in cakes or bread (that’s another one for me to try).

And that’s it. You have made gorse flavoured butter. If you want to make it into butter icing, weigh the butter and mix the same amount in weight of sieved icing sugar, blend well and smother the tops or middle of cakes.