Chef's Table

Each week, a chef shares a favourite recipe. This week, Jonathan Keane from Lisloughrey Lodge in Cong, Co Mayo ( adds a local touch to a classic crème brulée.

22nd September, 2012
Gorse flower crème brûlée with gorse and coconut sorbet.

There are a lot of gorse bushes growing around the hotel at Lisloughrey and, when you walk past them, you can smell a coconut aroma in the air.

The flowers are available nearly all year round. To intensify the flavour, scatter them on a try and dry overnight in the airing cupboard. I sometimes serve both a gorse brulée and a coconut brulée, and ask the guest to try to guess the difference....

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