just a smidgen

hope ~ elderflower recipes

Elderflower Ice Cream 2

 

hope

♥♥♥

hope is most powerful in the face of uncertain success

it is the spark of courage
and stoic resolve and belief in the certainty of one’s decisions

♥♥♥

hope searches for answers that make sense of it all and still

hope lingers when all, save one, have left the room

♥♥♥

they say the tiniest smidgen of hope is all that’s needed to give birth to love

… a nudge that startles the heart

♥♥♥

Hope is the thing with feathers that perches in the soul – and sings the tunes without the words – and never stops at all.
— Emily Dickinson

♥♥♥

‘Tis time to splay out the last of the summer’s creations.. with two

Elderflower Recipes

{ click here for information on the Elderflower }

a gentle, floral scent perfect for a sip and a sweet creamy cup

Farewell, summer.. parting is such sweet sorrow.

♥♥♥

Anyone can make Elderflower Ice Cream.. but add a splash or two of Limoncello and you have a heavenly custardly affair..

The recipe was adapted for my bottle of Elderflower Presse from Belvoir fruit farms.. it’s a “gently bubbling with real English elderflowers” sipper.

My Presse was not “just opened” so some of the effervescence was reduced before using in this recipe.

Different runny honeys would change the flavor.. so try a few!

Remember the glucose you used for my Momofuku Cookies.. well, you’ll need that as well.

 

Elderflower Limoncello Ice Cream
 
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Ingredients
  • 100 g fine (berry) sugar
  • 500 ml whole milk
  • 3 tsp liquid glucose
  • 4 egg yolks
  • 250 g crème fraîche
  • 150 ml (5 oz) whipping cream
  • 4 tbsp Elderflower Presse
  • 1 tbsp Limoncello
  • zest 1/2 lemon
  • 2 tbsp runny wild blossom honey
Instructions
  1. Add the sugar, whole milk and glucose to a large pot. Place over medium to medium-low heat. Cook gently until the mixture begins to steam a bit. *Never let the mixture come to a full boil.
  2. Meanwhile, in a medium-sized bowl, whisk the egg yolks until they are light and fluffy (a little bit of a work out here). Keep whisking slowly while adding the now-warmed milk. Whisk, whisk, whisk so that the eggs don’t cook. Then pour the egg with milk mixture back into your saucepan. Resume heating over medium-low heat.
  3. Continue to whisk and heat to a steaming simmer. Cook until the mixture thickens but never reaches a full boil. If things begin to heat up too quickly, just slide your pot off to the side of the burner and allow the mixture to cool down and then resume cooking. Try not to rush this portion of the recipe, the reward will be a creamy, silky ice cream.
  4. Once the mixture has thickened, place a large sieve over a large glass bowl. Pour the egg/milk mixture into the sieve, pressing and smoothing with a spatula until all of the custard has gone through the sieve and a residue is left behind on the sieve. Set the custard aside to cool.
  5. Once the mixture has cooled, whisk in the crème fraîche, whipping cream, Elderflower Presse, limoncello, lemon zest and runny honey. Pour into frozen ice cream pail and run your machine as instructed.
  6. Remove paddle from the machine { lick it clean } and spoon the soft ice cream mixture into a container and finish freezing in your fridge.
  7. Let it set for a few minutes at room temperature when serving.
  8. Pour a splash of limoncello liqueur over and serve.
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This one’s become a light spritzer version of the famous martini..

ElderflowerElderflower 2

 

Elderflower Slipper
 
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Ingredients
  • 1 ounce (or 2) Bombay gin
  • Juice from 1/2 lemon (or more to taste)
  • Elderflower Presse (sparkling Elderflower)
  • a splash of Vermouth
Instructions
  1. Add gin to a small glass. Fill with Elderflower Presse. Squeeze in some fresh lemon juice and add a splash of Vermouth.
  2. Garnish with a wee sliver of lemon.
  3. Refill as required.
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This post was inspired by a relay.. the baton passed to me by the lovely  spree…

I welcome any and all who wish to write and post their own ideas about “hope”..

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