Elderflowers at Brunch
Lazy mornings. Extra cups of coffee. Isn’t this what long weekends are all about? Well, these things and brunch, of course. Since we’ve started serving Sunday brunch at The Berlin I’ve got brunch dishes on my mind.
I’m always looking for fresh and creative ways to use buttermilk (we usually have a great deal on hand from churning our own butter at The Berlin) and in this simple recipe I’ve combined it with elderflower. When I was living in England elderflower was used everywhere - not until moving to Kitchener have I seen so much elderflower used in so many different ways! This creamy pudding has a delicate floral nose balanced with subtle flavours of pear and tropical fruit – the perfect dessert for a Enjoy! spring brunch.
Elderflower and Buttermilk Pudding
Makes 8 Servings
10 sheets gelatin
700ml buttermilk
100g sugar
500ml 35% cream
100ml elderflower cordial
Method:
• Dissolve sugar in 200ml of buttermilk in a sauce pan over low heat
• Add soaked gelatin to warm buttermilk and stir to dissolve
• Strain and cool slightly before adding to the remaining buttermilk, cream and elderflower cordial
• Pour onto a half sheet pan lined with plastic wrap
• Cover directly with plastic wrap and set overnight. Should be 1-1/4” in depth.
The Berlin restaurant’s menu is approachable, seasonal and ever-evolving. Surrounded by farms in the centre of Kitchener, Chef Jonathan Gushue’s always-changing menu features fresh, local, small-scale agriculture with a modern European focus. The Globe and Mail calls The Berlin “…one of the most ambitious, faith-restoring – and at its best, exhilarating – restaurants to open lately, whether in Kitchener, Toronto or anywhere in between.” Visit www. theberlinkw.ca to explore upcoming feature nights and curated programming. The Berlin is open for dinner Tuesday to Sunday and also serves brunch on Sundays. Catering and venue rentals are also available.
45 King St. W | Kitchener, ON N2G 1A1 | 519-208-8555