BORRAGO NEWSLETTER #4 DRY NOT DULL
With dry January kicking off we are busy, but it is a good time to reflect on a great first year. We are on sale in exciting places from the Fat Duck to Daylesford Organic, have gone on the road with our bar boat and bike side bar and given away tens of thousands of samples. We have also given away over 100,000 borage seeds to help bees with their natural habitat and enjoyed some delicious honey from our hive. We have launched in Prague, picked up a few awards and a lot of interest from the press. But we are not stopping here, we have big plans for 2019. Thank you for being with us on the journey, it has been quite a ride so far.
This month we are heroing my favourite fruit: passion fruit, which is in season this month. It is an explosion of intense delicious flavour at a cold and dark time of year.
Passion Fruit Collins
The kick of passion fruit balanced by a touch of lime and a hint of sweetness. Very moorish indeed and certainly not sticky! Get the recipe here.
Stir all the ingredients except for the water in a mixing jug over ice.
Pour into an ice filled highball glass and top up with a touch of sparkling water. Garnish with lime and serve.
We have chosen our favourite social media picture of December, a bottle of Borrago and some of our bar toys are on their way to KarloBaker for his photo at The Great Chase Restaurant.
Tag your social pics with @BorragoDrinks to be in with a chance of winning.
Passion Fruit Souffle
Many people think that souffles are hard, they are anything but, just make sure you get them to the table fast! The flavour of the passion fruit is awesome and the smell gets your taste buds going.
A knob of butter
200g caster sugar
10 passion fruit
A little sugar for sprinkling
Ice cream to serve (I like vanilla or white chocolate)
Preheat your oven to 180*C
Grease your ramekins with a bit of butter and sprinkle the insides with some caster sugar, this stops them sticking as they rise, so be generous. Separate the eggs. Put three of the yolks with 100g of sugar and whisk until creamy.
Juice 8 of the passion fruit by cutting them in half, and pushing the pulp and seeds in a sieve until the juice comes out. You need 120ml, so might need a bit of the other two depending on ripeness.
Whisk the juice into the egg yolk and sugar mix until it is light and fluffy.
Whisk the six egg whites with 100g of sugar until you get stiff peaks (a machine really helps here!).
Fold the passion fruit mix into the stiff whites and split between six ramekins.
Cook in the oven for about 7 to 8 minutes, they should pop up and go golden brown on the top.
Put onto plates which already have some ice cream and leftover passion fruit juice/ pulp on and serve immediately. Enjoy!
We hope you have enjoyed this newsletter and look forward to chatting more next month. Say hello on social media with @BorragoDrinks.
Thank you for making it to the end, until next time, all the best Tom TH