Exquisite Elderberry

Today I’ve invited my friend and  talented pastry chef, Jennifer Hart-Smith to give us a  recipe of her own on Sweet Cabane. Jennifer is known for her lovely customized cookies, with various flavors and cheeky messages. She also makes beautiful, gourmet and poetic cakes, often using seasonal plants. You can admire her work on Instagram @ tookies.gambetta.
Today, she will give us her elderberry syrup’s recipe.

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When having your usual spring walk, you will surely see elderberry bushes in full bloom because it is in May when they bloom in parks. Also known as ‘vanilla of Poor people’, the elderberry has been considered as a popular medicinal plant since Antiquity. Today it is well-known for its benefits, its taste and culinary properties.

Be careful : elderberry can be confused with Hieble elder whose leaves, flowers and berries are toxic. Always be 100% certain of what we pick !! In this way, I invite you to enjoy walks in the Parisian parks proposed by Christophe de Hody through his association Le Chemin de la Nature : you will learn how to recognize edible and medicinal plants, among these good elder. It would be a pity to regularly bump into these flowers without benefit!

I propose you hère my elderberry syrup’s recipe : easy-to-make and to use it in your pastries and desserts, such as panna cotta, raw strawberries, cream, yoghurt, marshmallows, lemonades, shortbread etc …

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For elderberry syrup:

  • 20 umbels in bloom
  • 1 organic lemon
  • 1 kilo of sugar
  • 950g of water
  • 25g of citric acid (or 1 tablet of vitamin C in pharmacy).

 

Crédit photo : Jennifer Hart-Smith
Crédit photo : Jennifer Hart-Smith
Crédit photo : Jennifer Hart-Smith
Crédit photo : Jennifer Hart-Smith

Once collected, wash the edelberry umbels with vinegar to remove small aphids, dry and place umbels with lemon sliced ​​in an airtight glass recipient.

Crédit photo : Jennifer Hart-Smith
Crédit photo : Jennifer Hart-Smith

Melt the sugar with the water and boil it. Pour the syrup on the neutral mix flowers / lemons and refrigerate for 3/4 days.
Filter and add citric acid to allow the conservation of syrup for several weeks. It’s ready!

You can then use this syrup as your traditional vanilla and add it to many desserts!

Crédit photo : Jennifer Hart-Smith
Crédit photo : Jennifer Hart-Smith

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Many thanks to Jen for this great recipe that will makes your spring recipes more tasteful ! You can find Jen’s delicious customizable cookies on her site Tookies, and follow her adventures on Instagram @ tookies.gambetta!

Next Tuesday, let’s go for a family interview to  South Australia, in Adelaïde, to meet Maiya and her lovely family …

Good weekend to all,

Take care,

Emilie xx.

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