– 50 elderflower heads
– 2,4 kg of granulated sugar
– 2 unwaxed lemons
– 3 litres of water
– 50g of citric acidFirst of all inspect elderflowers carefully and remove unwanted guests (do not wash the flowers!). After that, place the lemon slices and the elderflower heads into a big bowl, large enough to accommodate 4/5 litres. Bring the water and the sugar to a boil in a large pot. Remove from heat and let cool for around 45 minutes.Add the citric acid and pour the lukewarm liquid over the elderflowers and the lemon slices. Stir the mixture well for around 5 minutes. Place a towel over the bowl and let the syrup stir in a cool and dark place for 3-5 days. Stir the mixture twice a day.After 3-5 days, take a sieve and lay a clean tea towel inside it to strain the syrup. Discard the flowers and the lemons. Pour the filtered syrup into clean glass bottles or jars. Store the syrup in the refrigerator or freezer. Elderflower syrup can be kept in the freezer since the high sugar content keeps it from freezing. Serve the syrup diluted with soda (4 parts water and 1 part elderflower cordial), with white wine or Prosecco and some mint leaves.
The ideal period to pick elderflowers is May-June … and this is where I picked up mines : Canale Quarantia, Foci dell’Isonzo (Italy)
Enjoy your drink,
Last weekend I picked up the last roses in my grandmothers garden. I’ve decided to prepare 100% organic candied roses and petals to garnish my desserts.
Ingredients (for 5 roses and 20 petals)
– 50g of granulated sugar
– 1 egg white
– an artists’ brush
Preheat the oven to 5o° C. Clean up the roses and let them dry completely. Put the sugar in a small cup and the egg white in a separate one. Dip the paint brush into the egg white and brush the front and the back of the petals. Dip the flowers in the sugar and place them on a pan lined with parchment paper.
Let the flowers dry in the oven (at 50° C) for 2 hours. Place the flowers in a dry place.
Decorate your desserts with these beautiful flowers.
Macarons au caramel au beurre salé
For the shells:
– 200g of almond meal
– 200g of powdered sugar
– 200g of caster sugar
– 146g of egg whites
– 5cl of water
– edible glitters and edible snowflake decorations
Combine the caster sugar and the water in a saucepan, place over medium heat and bring to 118°. In the meanwhile put half of the the egg whites in a mixer bowl and whip them on medium speed to soft peaks. Pour the 118° syrup in a thin, steady stream into the whipping egg whites.
Continue whipping the meringue on medium speed until the temperature drops to 50°.
In a large bowl combine the almond meal, the caster sugar and the other half of the egg whites and mix well.
Add a small part of the meringue to the almond paste and mix gently, then add the rest of the meringue, fold and scratch the surface until the batter starts to run glossy.
Put the mixture in a pastry bag with a large tip and form small circles on parchment lined sheet pans. Allow the macarons shells to sit for 1 hour until the surface feels dry to the touch.
Preheat the oven to 150° and bake the shells for approximately 14 minutes. Cool the macarons shells on the sheet pans.
For the filling:
– 50g of salted butter
– 1 cl of water
– 50 g of glucose
– 125g of powdered sugar
– 10cl of heavy cream
Put the glucose and the water in a saucepan, place it over medium heat. Add the sugar and mix well until the obtention of a blond caramel. Remove from heat and add 7g of butter. Add the heavy cream slowly while continuing mixing. Put the saucepan on medium heat and add the remaining butter. Let the mixture reach 118° and then remove from heat.
Let the caramel cool down.
Use the caramel au beurre salé to fill the macaron shells.
Decorate your macarons with edible glitters and snowflakes.
I wish you all a sweet and snowy christmas!!!!