ELDERBERRY PUREE

September 3, 2014

This is a typical Austrian fruit puree. Something between a jam and a fruit cream. Just like Preiselbeermarmelade it can be used with savory dishes like Polenta, meat, bacon or cheese. If you want to use it with sweet polenta or Rahmschmarrn you may wanna go for a little bit more sugar. Chose only really ripe berries. Otherwise the puree will be sour and the berries won’t go soft. Enjoy the taste of Austria in autumn!

ELDERBERRY PUREE

  • 1 tablespoon oil
  • 2 tablespoons flour
  • 3-4 cups elderberries
  • 9 tablespoons sugar
  • 30g butter
  • 2 pinch salt
  • 0.5 teaspoons ground nutmeg
  • 0.5 teaspoons ground cloves

fox_elderberry_mousse

_ fry flour in hot oil

_ add berries and sugar

_ take off the heat and smash the berries

_ add salt, nutmeg and cloves

_ bring to a soft boil [for about 10 minutes]

_ season with more spices and sugar if needed

fox_elderberry_mousse

fox_elderberry_mousse

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