Stimulating flavours with elderflower
Syrup or icecream tasty to have on hand
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