Dairy Free Elderflower ice_cream

I made a very quick and easy Dairy free Elderflower Ice-cream for our forage @ weekend, here is the recipe

I used “Sojade” organic soya yogurt but you can also try mashed ripe avocado.

It’s best to use an ice cream maker if you have one. It is important to add lime and lemon juice at start to keep good colour and don’t overheat water, if you don’t have time to infuse overnight just leave flowers soaking for an hour at least.

Ingredients;

800mls water,

700grms un-refined sugar (or try Xylitol)

Zest and juice of 2 organic limes and 1 lemon (0r 3 lemons),

40 fresh Elderflower heads,

200g cornflour (or Kuzu)

2, 400g tubs of Organic soya yogurt.

Teaspoon of sea salt.

Put zest, juice,  and water into a pan and heat to hot but not boiling. Add flowerheads turn off heat, cover and infuse overnight if possible otherwise for at least an hour.

Strain, you should have a good strong Elderflower scented liquid.

Return liquid to rinsed pan and add sugar, heat stirring to dissolve sugar.

Mix cornflour to a thick paste with a little water, pour into pan stirring all the time, bring to boil and simmer for 3 minutes stirring all the time.Turn off heat and taste, remember you will be adding yogurt and that frozen will taste less sweet. However I like to reduce the sweetness by adding a teaspoon of sea-salt at this stage.Cool the liquid, you can speed up the cooling process by putting pan into a bowl of cold water and ice cubes.

In blender  blend the yogurt and COLD Elderflower or use a stick blender and large bowl, when well blended, taste adjust flavour to your liking with more sweet, salt or lemon/lime.

Churn in ice-cream maker for about 20 minutes and scoop into container. If you don’t have an ice-cream maker place in freezer and freeze for hour, remove and mix to break up any ice crystals, return to freezer and repeat twice or till frozen.

Delectable with any desert, Try Fraughan syrup for a final florish.Elderflower ice-cream and rose petals

June Day, Roses and Elderflowers

 rose cake and jelly

The old fashioned roses are so fragrant just now and I’ve been working on ways to capture their fragrance so it can be enjoyed in depths of winter, very happy with this recipe for Rose Petal Jelly. In this recipe the petals are never boiled and retain their essential glory. Rose petals are also used as a remedy for many things.

  • Viral infection,
  • Hormone balance,
  • Dry skin,
  • Feeling unloved,
  • Grief,
  • Loneliness.

I can’t think of a better food to soothe a battered heart.

Rose Petal Jelly. 

5 large handfuls of fragrant rose petals,

juice of 3 lemons,

1.2 litres filtered water (1,200mls)

2 teaspoons rosewater (optional)

1kg jam sugar.

Have small jars clean and warm ready before you start to make. Put all ingredients except the petals into a stainless steel saucepan, bring to boil, stirring to dissolve sugar. Boil for 5 mins or so, test for setting point.

Meanwhile slice the petals into small pieces.

When setting point has been reached turn off heat and stir in petals.Pot while hot into jars distributing the petals evenly between jars. Seal as quickly as possible. The petals will infuse in the hot liquid, giving their heavenly scent and colour to the jelly.

The jelly freezes very well and is best in small jars so it is used quickly after opening.

 

 

I am also making a glycerite from petals and will report on progress over the summer.

 

Elderflower Delight

Elderflowers are at their best for picking just when they open before they begin to drop their pollen.The stalks should always be removed. I first started making delight last year and was amazed by its popularity even with people who dislike turkish delight.I started with John Wright`s recipe from the River cottage handbook no.7, “Hedgerow” but soon began tweaking anf modifiying to suit my own taste, this is the result and I hope you like it.

  • 40 large elderflower heads, stalks removed,
  • 600mls water,
  • 1,400grms unrefined sugar,
  • 8 limes, jest and juice,
  • 200grms cornflower,
  • 40grms gelatine, leaf or powdered,
  • 1 teaspoon salt,

Line a shallow tray with baking parchment.put the flower heads and water into heavy sausepan and heat, leave to infuse overnight or for at least a few hours. Strain and return liquid to the pan.Add the sugar and lime juice and zest. Continue heating and stirring to dissolve sugar. Meanwhile soak the gelatine according to pack instructions. Make a smooth paste with the cornflower and some cold water. Stir the cornflower mixture into pan and mix well,add the gelatine and stir quickly to mix well and dissolve throughout mix.

Now (this is the tough bit) bring the mix to the boil stirring all the time, its a good idea to wrap the mixing hand in a tea towel to protect from heat and splashes of very hot mix.As the mix comes to the boil it will thicken and can “spit” a lot, keep stirring to prevent burning, boil for 10 minutes and then pour into prepared tray. Allow to cool and when cool cut into cubes.Place the cubes on a flat tray lined with parchment and allow to dry in a hot press or other warm dry spot for 2 or 3 days. Toss the cubes in a half and half mix of cornflower and Icing sugar. Delight can be stored in tin boxes if you can manage to resist eating it all straight away.

I would like to experiment a little further and try using Carrigeen moss to set the delight thus producing a vegan friendly version.

May News

Its summer at last,warm days and nights,of course this can mean high pollen and bouts of hay fever. If you suffer you might like to try drinking a herbal tea made from nettle, elderflower, plantain and camomile, just go to recipe section for tips. Also the wonderful Elderflower is again adorning the hedges and I have posted recipe for hugely popular elderflower delight.

For many people its also exam time and all that can mean; lemon balm is known as the scholar’s herb, and although it is not wild it deserves a mention for its very calming effect while also improving concentration and memory. It is lovely in your homemade cordial or as herbal tea. I have just made a batch of nettle and blackcurrant cordial and am sipping it now with added lemon balm, so summery.

What`s going on,

Everywhere is growth and life, the trees are in leaf and the grass is high. Its time to get beech leaf macerating before it becomes too tough, recipe provided and you could try an oak leaf wine too. Then the elderflower is just opening so elderflower cordial, “champagne” and delight are all crying out to be made. Elderflowers also dry very well if you’ve got the space, time and inclination.I have gathered some nori seaweed and it is drying, can’t wait to try a recipe from Prannie Rathigan`s book – either triple ginger cake with Guinness or maybe a chocolatey fudgy desert.

Also dried and ready for use is the heady scented woodruff. I will try it in homemade icecream which can be eaten with last few pots of raspberry compote, gotta make space for this year`s bounty.

I have met some very interesting fellow foragers on recent walks and swapped lots of tips andsnippets of knowledge. Alison has made beech leaf noyeau using unrefined sugar, honey or plain granulated and she is sure that the plain granulated gives the best results. Amelie uses carrigin to help set her jams and thats something I have often thought about, also would love to try in elderflower delight and try to produce a vegan friendly version.

 

Pin It on Pinterest