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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