Crystalised gorse flowers: mix egg white with 1 tbsp water, paint flowers with it, toss in caster sugar, dry in airing cupboard. Gorse Flower Syrup: put 0.5 ltr water, 2 handfuls gorse flowers, 3 tbsp sugar and 0.25 tsp citric acid in pan. Bring to boil, remove from heat, lid on 5 mins. Strain into sterilised bottle. Gorse Flower Jelly: soak 4 gelatine sheets, add to 0.5 ltr gorse syrup. Refrigerate to set. Gorse Flower Ice cream: beat 2 egg yolks, 150g sugar, salt. Heat 200ml milk with gorse flowers, nearly boiling, pour through sieve onto egg mix, add 200ml cream, cool, churn or freeze. Wild Greens Soup and many more recipes from this weekend course.