SWEET & TREATS
Elderflower Curd
This recipe was made with fresh elderflowers but you could use dry flowers. You should need about 2 tablespoons of dried flowers.
When harvesting elderflowers I found that the best time is early morning, and if possible just after morning dew. This will ensure that the flowers are fresh and no bugs are crawling inside!
I have read different views on washing flowers, some prefer to but others, like me, do not. This is a preference, the provenance of your flowers should also help deciding on the need for washing. We live in a pretty remote area so our flowers have very little, if at all, contact with pollution or pesticide.
If you are not washing your flowers make sure you leave them for a little while on a clean towel and tease the blooms to ensure all the creepy crawlies are out.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
- Ready in1 medium jar
- Serving Size10 mini
Ingredients
- 2 Unwaxed lemons -Juice & zest
- 6-8 Elderflower heads
- 55g butter
- 75g caster sugar
- 2 Free range eggs
Method
Remove as much of the stalks of the flower has you can since they can be a little bitter.
In a saucepan, add all the ingredients apart from the eggs and cook on a low heat for about 25 mn.
In a clean bowl beat the 2 eggs – you are now going to cook the eggs over a bain-marie.
Sieve the flower into the syrup mixture and gently incorporate into the eggs whisking continuously until it thickens. This process can take a little while but be patient. You will know when the curd is ready when it coats the back of a spoon.
Transfer into a clean jar and keep in the fridge for up to 2 weeks.
Enjoy… Bon appetit! ♥♥♥
“And besides, look at elder flowers and bluebells-they are a sign that pure creation takes place - even the butterfly.”
Happy Foraging
