ELDER FLOWER – HONEY PUDDING

June 15, 2014

This pudding is simply delicious! It has a quite unique taste. I have never tasted anything like it!

Takes a bit of waiting time until the flavor had time to seep into the milk but all in all not a lot of work. As always with elderflowers make sure they are bug free and that you collect them in high bloom after at least a couple of days without rain. Then they will have the most intense taste. Make good use of the opportunity as long the elderflowers are still in bloom.

 

ELDER FLOWER – HONEY PUDDING

  • elderflowers [about 2 to 3]
  • 0.25l milk
  • 2 tablespoons honey
  • 1 package vanilla pudding powder
  • 3 eggs
  • 250g mascarpone
  • 3 tablespoons sugar

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_ pluck flowers from [the unwashed] elderflower umbels

_ place flowers and milk together into an airtight container and let it stand overnight in the fridge

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_ strain elderflower milk through a sieve

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_ heat milk and stir in honey

_ whisk in pudding powder [cream will get thick and creamy]

_ allow to cool to room temperature

_ beat egg whites until stiff

_ beat egg yolks with sugar until fluffy

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_ add mascarpone

_ carefully fold in egg whites

_ fold in cooled elderflower custard

_ fill into small dessert glasses

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_ place in the fridge for the cream to cool thoroughly [cream will thicken]  

_ serve with fresh berries

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