What a fabulous summer! I thought you would welcome some ice-cream inspiration. Who better to advise than Annie Hanbury founder of Baboo Gelato. I worked for Annie last summer, she uses the finest local organic ingredients; foraging berries, forcing rhubarb, plucking elderflowers from the hedgerows, milk from a neighbour’s small herd. She is truly a winner – all the passion and fabulous fresh ingredients have led to her winning awards from Taste of the West and the Guild of Fine Food.
A true entrepreneur, Annie is forever pioneering new innovative flavours. Tentatively I recently tried a really off the wall flavour “black garlic” which was surprisingly delicious with a rich, sweet, balsamic flavour.
If you’re in Bridport this weekend, why not visit the Baboo kiosk and try the Mango Lassie or Coconut Baboo. These reflect the 15 years Annie spent in Asia whilst the name Baboo means grandmother in Russian, drawn from her Russian heritage.
Having spent the past week picking elderflower heads Annie shares a version which is easily accessible to those of us not foraging elderflowers in hedgerows all week – this is her Elderflower sorbet recipe using the off the shelf ingredient It is a must!
275 g Elderflower cordial (Bottle Green has the strongest flavour)
100g Caster sugar
30g Liquid glucose (Dr. Oetker)
Heat the water and caster sugar together, stirring until the sugar is completely dissolved. Then turn the heat up and bring the syrup to boil. Turn off the heat, add the liquid glucose. Allow the syrup to cool. Mix in the cordial and put the mixture in the fridge to cool it right down. Then freeze & churn in your ice cream maker. If you don’t have an ice cream maker, pour the mixture into a large shallow container, freeze for 30 minutes, scrape the partially frozen mixture with a fork, put it back into the freezer and keep repeating this until you have a frozen sorbet.
By India Fallowfield