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Recipe courtesy Keith Luce of the Herbfarm
From Edible Seattle March/April 2009
Both elderflower syrup and frozen currant puree are available at gourmet food shops and high-end groceries. When the fresh ingredients are in season, we suggest making your own.
Serves 5 | Prep time 20 minutes, plus chilling time
1/4 cup sugar
1 cup water
2 Tablespoons elderflower essence*
1 package unflavored gelatin (1/4 ounce)
1 cup lightly sweetened red currant puree*
1 Tablespoon water
2 teaspoons sugar
1 teaspoon fresh lemon juice
1/4 cup fresh lemon verbena leaves
1/2 cup strained, plain, unsweetened yogurt
25 fresh red currants for garnish
Bring the sugar and water to a boil in saucepan.
Bloom gelatin by sprinkling it over the elderflower essence.
While the sugar syrup is still hot, stir in the softened gelatin and elderflower essence until dissolved. Stir in the currant puree and pass the mixture through a fine mesh strainer, taking care to extract all of the liquid.
Pour the liquid into individual glasses (martini glasses work well). Chill until set.
While the gel is setting, combine remaining water, sugar, lemon juice and verbena leaves in another saucepan. Bring the mixture to a boil and reduce to a syrup. Strain through a fine mesh sieve and chill the syrup thoroughly. When the syrup is cool, mix it together with the yogurt.
Top each serving with a dollop of yogurt. Garnish with fresh currants.
*To make your own elderflower syrup, combine one cup sugar with one cup water and boil for two minutes. Remove syrup from heat, and add a generous handful of fresh elderflowers in full bloom. Infuse flowers in syrup for five minute. Strain and store in the fridge for up to six weeks.
*To make your own currant puree, combine 20 ounces fresh or frozen currants, 1/4 cup sugar and 1 1/2 tablespoons of water in a small saucepan. Simmer over medium-low heat until soft, about 15 minutes. Strain mixture, removing all solids, and chill the remaining liquid in a small covered bowl.
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