Goodness me – have we got a delicious treat for you this week! Writing pal and foraging guru Julia Horton-Powdrill has come up with this absolutely gorgeous reciped for ElderFlower Delight. What a lovely change from the usual Turkish variety and another great use for wonderful edlerflower. Thank you Julia!
You will need:
- 25g leaf gelatine
- 25 heads of elderflowers
- 700g granulated sugar
- 400ml water
- 130g cornflour
- 30g icing sugar
- Juice of two lemons
Soak the gelatine in a shallow dish of cold water to soften. Strip the blossom from the stems and tie loosely in a piece of muslin leaving one piece of string long.
Put granulated sugar, lemon juice and 300ml water in a heavy-based saucepan, heat gently until sugar is dissolved, then leave to cool.
Mix 100g of the cornflour with the remaining 100ml water until smooth, then stir into lemon/sugar syrup. Return the saucepan to a low heat. Squeeze gelatine to remove excess water, then add to mixture. Whisk until dissolved.
Bring mixture very slowly to the boil and simmer for 10 minutes, stirring almost continuously to prevent the mixture sticking. Suspend the muslin bag in the mixture and simmer, still stirring, for a further 15 minutes. Give muslin bag an occasional squeeze with back of spoon to release Elderflower fragrance. The mixture will gradually clarify and become extremely gloopy. When ready, leave to cool for 10 minutes.
Mix remaining 30g cornflour with icing sugar. Line a shallow baking tin, about 20cm square, with baking parchment and dust with a heaped tablespoonful of the icing sugar and cornflour mixture. Remove the muslin bag from the gloopy mixture, then pour it into baking tin and place in a cool place (not the fridge) to set.
Refrigerate for a few hours until it becomes rubbery. Cut the Elderflower Delight into cubes with a knife or scissors and dust with the remaining icing sugar and cornflour. Enjoy!
To see more of Julia’s wonderful recipes and foraging tips, go to: www.facebook.com/WildAboutPembrokeshire