Try your hand

WILD GORSE CR ÈME BRÛLÉE

Serves 4-6 (approx.)

It’s not easy to collect/store wild gorse, but by creating a syrup, and using prickle-avoidance techniques, it is possible to do both without too much hassle (or broken skin). To make a good crème brûlée, you really need a blow torch. It is possible to get a good result using the grill, but if you’re going to make many, do try sourcing one. Also required are some decent-sized ramekins. You can use a standard bowl if stuck, it just means you’ll have a lot of surface area - so lots of scorched crunchy sugar (not necessarily a bad thing!)

Ingredients

For the gorse syrup 1.5 litres of water 750g sugar

750g gorse flowers 1 lemon, zest & juice 1 orange, zest & juice For the crème brûlée 35g caster sugar 400ml double cream 5 tbsp sugar, to serve 6 egg yolks 120ml gorse syrup

Method for gorse syrup

•

Add the water and sugar to a pan and bring it to the boil. Simmer for 10 mins, then remove from heat. Add gorse flowers, and the lemon and orange zest and juice. Mix, and push the flowers down to fully submerge them. Infuse for 12-24 hours. Heat the mixture until the syrup liquifies, then strain it all through a muslin (or tea towel). Use it immediately or, if you intend to store it, carefully pour the syrup into sterlised jars or bottles to seal.

Method for crème brûlée

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When you are ready to make the crème brûlée, preheat the oven to l50° C. Boil a full kettle. Place the sugar, cream and gorse syrup in a pan and heat until the sugar dissolves. •

Whisk the yolks in a large bowl, then continue to whisk in the cream/sugar/syrup mixture to the yolks. Pass through a sieve into a jug. Pour the mixture into ramekins and place them into a deep roasting tin filled with the boiling water (make sure it goes halfway to two-thirds of the way up the ramekins). •

Place into the heated oven for 30-40 minutes. Check after 30 minutes - they should be wobbly but not liquid. Remove from the oven and leave in the tin for 10 minutes, then remove from the water and cool completely. •

To serve, scatter sugar on top and heat with a blow torch to form a crunchy sugar top.