Lee Westcott spent the formative years of his career working together with Tom Aikens at his eponymous two Michelin-starred restaurant in Chelsea. Now heading up his own venture, he creates stunning, imaginative plates with remarkable depth of flavour.
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To make the syrup, combine all of ingredients in a pan and bring to the boil. Stir to dissolve the sugar, then allow to cool and infuse overnight. The next day, pass the syrup through a strainer
400g of caster sugar
400g of water
10 sprigs of fresh elderflower
To make the pâte de fruit, place 400g of the elderflower syrup in a pan, place over a medium-high heat and mix the sugar and pectin together in a bowl. When the elderflower syrup is at a boil, add the sugar and pectin mix to the syrup, whisking continuously. Cook to 107°C
40g of caster sugar
4g of yellow pectin
When the temperture reaches 107°C, add the tartaric acid, remove from the heat and pour into mould. Allow to cool and set at room temperature in a cold area
1g of tartaric acid
To serve, demould the pâte de fruits and roll in caster sugar, ensuring each shape is thoroughly coated in the sugar
Preheat a deep fryer to 180°C
Separate the elderflower sprigs into smaller clumps of flowers and deep-fry until golden. Drain and allow to cool on kitchen paper before placing a small piece on top of each pâte de fruit
2 sprigs of fresh elderflower
vegetable oil, for deep frying
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