| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Flowers, Harned 1994, Wild foods | 4 | Servings | |
INGREDIENTS
| 2 | Whole clusters of elderblow | |
| 2 | c | Milk |
| 1/3 | c | Sugar |
| 1/8 | ts | Salt |
| 1 | tb | Semolina or |
| 1 | tb | Quick-cooking tapioca |
| 2 | Eggs; beaten | |
| 1 | Egg white | |
| 2 | tb | Sugar |
| Elderberry jelly or | ||
| Sprinkle of cinnamon |
INSTRUCTIONS
GARNISH Strip the flowers off the stems of two clusters of elderblow. Put the flowers in a pan with the milk and heat to scalding; hold just below boiling point for several minutes to extract the flavor from the elderblow. Strain milk and discard flowers. Mix the sugar, salt and semolina (or tapioca) together. Whisk in beaten eggs and gradually add hot milk. Return to low heat, or cook over hot water, stirring constantly, until the custard coats a metal spoon. Remove from heat instantly and set the pan in another pan containing cold water to stop the cooking. Cool slightly, then pour into 4 dessert dishes. Chill in the refrigerator. At serving time, make a meringue of the egg white beaten stiff with the sugar. Float a spoonful of meringue in the center of each dessert dish and garnish with a bit of elderberry jelly or a sprinkle of cinnamon. This dessert has a pleasant, subtle flowery flavor. From Special Writer Marilyn Kluger's 06/24/92 "Flowers for the Cook: Elderberry Blossoms are as Pleasing to the Palate as to the Eye" article in "The (Louisville, KY) Courier-Journal." Pg. C7. Typed for you by Cathy Harned. Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on May 03, 98
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