Friday, October 23, 2009

Elderflower curd recipe

Elderflower curd on home-made white bread.

Anyone else 'out there' who likes to smear some lemon curd on toast or spoon some of the yellow goodness over their breakfast yogurt?? I've made more batches of lemon curd over the last few months than I care to remember, all because K. LOVES it. He can eat some straight from the jar (his excuse is that he doesn't want to waste any yogurt or bread!). He also loves elderflower cordial, so I thought to combine these two and make elderflower curd for this weekend. I used my regular lemon curd recipe, just substituting lemon juice with undiluted elderflower cordial, and as the latter is sweetened, I reduced the amount of sugar by one third.

We loved the creamy and floral-scented result. So much so that there's not much left for the weekend. I better whip up another batch soon.

If it's lemon curd you're after, check out Meeta's extensive post about making lemon curd or Ilva's rosemary twist on the classic.

Elderflower Curd
Serves 4 to 6

3 large eggs
100 g caster sugar
100 ml elderflower cordial/syrup
100 g unsalted butter, cut into pieces

Put the bowl in a pan of boiling water or a bain-marie and stir until it has thickened.

You need a small saucepan and a medium-sized bowl that fits over the saucepan.
Pour about 2-3 cm / an inch of water into the saucepan and bring to a boil, then reduce heat to simmer.
Whisk the eggs and sugar in a bowl until combined, then whisk in the elderflower cordial.
Place the bowl over the pan of boiling waterand cook, stirring regularly with a small whisk, until the mixture thickens. (DO NOT BOIL, or the curd, well curdles :)) This may take about 7-10 minutes (you can test for doneness with a wooden spoon - if the curd coats the back of the spoon, it's ready).
Remove from the heat and let it cool a little (to about 62-63 C). Then add the cubed butter and stir, until the butter has blended with the rest of the ingredients.
Pour into a small jar or a bowl, and cool before serving.

Leedrisiirupit müüakse mahepoodides ja pealinnas ka nt NOP-poes.


Pille said...

Kas te tõite leedrisiirupt kuskilt või et mis sa tooraineks oled võtnud siin Eestimaal selle jaoks?

Kat said...

Vot vot. Mina lugesin nendest curdidest aina kõigi blogidest ja otsustasin suvel ka teha. Tokri-vaarikamaitseline oli mul. Aina mässasin ja mässasin ja lõpuks ei teadnud, kas konsistents oli OK. Nüüd sinu pildi pealt vaatan, et vist oli, mul oli pisut paksemgi. Aga minu jaoks ei olnud nämma. Ja vaev versus tulemus ratio kindlasti ei väärinud seda. Võibolla curd on nagu Marmite, et selle armastamise geeniga peab lihtsalt sündima :D

easy recipes said...

Where can I buy elderflower cordial?

Lynda said...

What a great idea. I love elderflower or hyldeblomst, and miss it's accessibility since we moved to the U.S. from Denmark. We used to make a syrup every summer we would use for drinks.

Rowi said...

Am just about to make a new batch of saft from my frozen elderflowers. The " harvest" of flowers this year was fantastic! Great idea with this recipe! I shall try it as soon as my cordial is done, Many thanks for the inspiration, Pille!

chriesi said...

Ah what a cool idea!

Pille said...

Pille - leedrisiirupit on müügil nt BioMarketi ökopoodides, samuti NOPis Kadriorus. Ilmselt mujalgi.

Kat - ma kardan, et ilmselt see tikri-vaarikakombo ei töötanud lihtsalt. Ma ei tea kedagi, kes teaks kedagi, kellele sidrunivõie jms ei meeldiks (kui need hästi tehtud on).

EasyRecipes - a shop, perhaps??? :O

Lynda - I have fond memories of hyldeblomst from 1992-1993, when I lived in Denmark!

Rowi - this (2011) is the first year we can harvest some elderflowers from our own garden. I am SO excited and thrilled!!!

Chriesi - thank you! And you have a lovely blog - I've just discovered it!