Stim­u­lat­ing flavours with el­der­flower

Syrup or ice­cream tasty to have on hand

Central Otago Mirror - - FEATURES -

El­der­flower has a de­light­ful, fra­grant and re­fresh­ing flavour.

Th­ese plants only grow in the cooler cli­mate of the South Is­land, and in the far south we are for­tu­nate to have the flow­ers bloom­ing for longer, some­times as early as Novem­ber through to late Jan­uary. I picked the flow­ers for this week’s recipe from the side of the road on the Crown Range. When choos­ing your flow­ers, try for those with the yel­low pollen on them as this im­parts a lot of flavour.

The syrup be­low is sim­ple, fast and de­li­cious. You can use it as a cor­dial in both al­co­holic and non­al­co­holic drinks, in a va­ri­ety of desserts and cakes, poured over fruit or vir­tu­ally any­thing you want to jazz up. It’s flavour is unique and quirky.

Semifreddo is not quite an ice cream but a vel­vety frozen cream cre­ation which re­quires no cook­ing or churn­ing.

This recipe is sur­pris­ingly sim­ple. I had eaten it but never made it un­til Ray McVin­nie dis­played in a Master­class just how easy it is to cre­ate. You can also add a myr­iad of flavours to the egg yolk stage to cre­ate a huge num­ber of dif­fer­ent flavours to suit your taste buds.

Quick El­der­flower Syrup In­gre­di­ents

8 full el­der­flower heads 300g cas­tor sugar 2 le­mons, juiced 250ml wa­ter


1. Pick el­der­flower in the morn­ing, whilst still fresh. Se­lect yel­low pollen and bright white flower heads. 2. Pour le­mon, wa­ter and cas­tor sugar into pot and bring to boil stir­ring con­stantly. Boil for 1-2 mins, take off the heat and stir in the flow­ers. 3. Leave for 4-5 hours (the longer the bet­ter) to al­low el­der­flower flavour to in­fuse. 4. Pour through a muslin or fine sieve and fun­nel into a bot­tle or jug. Leave in the fridge a lit­tle longer. Add 1 tea­spoon cit­ric acid and one less le­mon if you would like it to last up to 6 weeks. Makes about 250ml.

El­der­flower Semifreddo In­gre­di­ents

3 eggs 125g cas­tor sugar 375ml cream 70ml El­der­flower syrup


1. Blend egg yolks and sugar un­til pale. Fold through the syrup. 2. In another bowl, whip the cream ‘til thick. 3. In another bowl, beat the egg whites ‘til stiff. 4. Fold the whipped cream into the egg yolk mix­ture then gen­tly fold in egg white un­til just com­bined. 5. Line a dish of about 15cm x 15cm with Glad­wrap en­sur­ing the sides over­hang. Pour mix­ture into dish and freeze for six hours or overnight. Eat within 3-4 days. 6. Serve with a tea­spoon of el­der­flower syrup over top. Serves 10 El­der­flower Semifreddo and

El­der­flower Syrup.

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