The Daily Telegraph - Saturday



Infusing the young leaf buds into syrups or milks releases their coconut sweetness, allowing desserts such as panna cotta to be made with the minimal amount of added sugar. Blackberri­es often twist through gorse bushes and their buds form as gorse flowers bloom. The flowers and buds are a flavour pairing made in spiky heaven. (Oat milk as a dairy alternativ­e.)

Serves 4


3 gelatine leaves, or equivalent amount of agar agar

400ml full-fat milk 100ml double cream A handful of freshly picked blackberry buds

10g sugar

Gorse flowers (optional)


h Soak the gelatine leaves in a bowl of cold water for 5–10 minutes, until soft. Place the milk, cream, buds and sugar into a pan and heat until warm. Take off the heat and leave to infuse for an hour. h Using clean hands, rub and squeeze the softened buds in the liquid – they will release a pale-green colour into the milk. Strain the milk through a fine sieve, pour it back into the pan and reheat. hRemove from the heat, and add the gelatine, squeezing out any water from them first, and stir until it has dissolved. Divide the mixture among four ramekins, then leave to cool then put in the fridge for at least an hour, until set. h Serve decorated with gorse flowers, if you like.


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