Name: Gooseberry and Elderflower Brose
Yield: 2 Servings
Cuisine: Scottish
Ingredients: 4 tablespoons water; 2 tablespoons thick Greek yogurt, crème fraîche, sour cream or whipped double cream; 2 teaspoons heather honey; Some elderflower sprigs; Single cream or milk to mix; 4 rounded tablespoons medium oatmeal, toasted; 2–3 large elderflower heads in full bloom; 1 tablespoon sugar; 8 oz (250 g) gooseberries, topped and tailed

Preparation info

2
Servings

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

4 rounded tablespoons medium oatmeal, toasted
Single cream or milk to mix
8 oz (

Method

Put the oatmeal into the bowl, add the cream or milk and leave to thicken. Put the gooseberries into a pan with the sugar, elderflowers and water, and bring to a simmer. Cover and cook till the gooseberries are just soft. Remove the elderflower heads and beat the gooseberries to a rough pulp – there is no need to have them perfectly smooth; a slight roughness is better with the

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Gooseberry and Elderflower Brose

Ingredients

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