The feast of Pentecost in the UK used to be known as Whit Sunday, the name probably stemming from the white attire of baptismal candidates. Certainly white is one of the predominant colours in the countryside, with horse chestnut, hawthorn & elder all being in bloom,
and meadowsweet in the verges.
and meadowsweet in the verges.
Some of these blossoms can be used to bring seasonal flavours to the table.
Elderflower in particular can transform the ordinary into a luxury item.
Elderflower in particular can transform the ordinary into a luxury item.
Try this recipe for Gooseberry & Elderflower Ice cream….
8 oz gooseberries
1 head elderflower, picked when fully open, before noon.
4 large eggs, separated
4 oz icing sugar, sieved
½ pint double cream
1 head elderflower, picked when fully open, before noon.
4 large eggs, separated
4 oz icing sugar, sieved
½ pint double cream
Cook the elderflowers with ½ lb gooseberries, and 1 tbls water, until soft. Sieve to make a purée. Leave unsweetened.
In a large bowl, whisk egg whites until stiff. Then whisk in sugar a little at a time to make a meringue.
Beat the cream until it forms soft peaks. (Be careful not to over-beat, so it goes dry).
In a separate bowl, whisk the egg yolks until blended. Then gently fold the cream, egg yolks & purée into the meringue mix.
Turn into a plastic container, cover & freeze. Thaw at room temperature for a few minutes before serving.
In a large bowl, whisk egg whites until stiff. Then whisk in sugar a little at a time to make a meringue.
Beat the cream until it forms soft peaks. (Be careful not to over-beat, so it goes dry).
In a separate bowl, whisk the egg yolks until blended. Then gently fold the cream, egg yolks & purée into the meringue mix.
Turn into a plastic container, cover & freeze. Thaw at room temperature for a few minutes before serving.
Enjoy the season by trying something different. Make use of the hedgerows - search the internet for inspiring recipes!
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