Recipe of the month: October
Nyetimber, Elderflower, Elderberries, Meringue, Buttermilk
Recipe: serves 8
For elderberry compote:
75g of sugar
50g of water
8 large sprigs of elderberries, sprigs reserved
1 egg white
1/3 of elderberry compote
For the jelly:
450ml Nyetimber Classic cuvée,
150ml elderflower cordial
5 leaves of gelatine
For the buttermilk snow:
15ml lemon juice
1: Using a fork, pull elderberries away from sprigs, bring the sugar and water to the boil with the elderberry sprigs. Pour mixture through a sieve (reserving the syrup) and coat the sprigs with sugar.
2: Lay the elderberry sprig on baking parchment and dyhdrate in an oven on its lowest setting for approx 30 mins, meanwhile return the syrup and elderberries to the pan and once again bring to the boil (this is important as elderberries contain toxins if eaten raw)
3: Whisk the egg to stiff peaks then add the sugar in thirds whisking well between each addition. This is made easier if you have a standalone mixer but otherwise expect to use some elbow-grease. Fold through your reserved elderberry compote once you have a stiff meringue and spread thinly over baking parchment and place in the oven with your elderberry sprigs. Now for the easy bit...
4: Soak your gelatine leaves in cold water until soft; bring your cordial to a simmer and drop the gelatine leaves in. Whisk in your Nyetimber and set in ramekins or teacups.
5 Combine your buttermilk, lemon juice and sugar for the snow and set in ice-cube trays. When they are set, blitz in a food processor and place in an air-tight container.
Crystallised Elderberry Sprigs
Nyetimber and Elderflower Jelly
Recipe by Head Chef, Alexander Aitchison