The perfect syrup or sauce can make or break a meal or dessert. This recipe for Elderberry Flower Syrup for Panna Cotta and Slushies is an aromatic and sweet way to top a creamy dessert. This syrup does take time and patience to make, so be prepared to spend some time in the kitchen. The results, however, will be more than worth the time spent to make it. We hope you and your loved ones enjoy this as much as we do.
- 50 elderberry flowers (large)
- 2 tablespoons lemon juice
- 1 kilogram powdered sugar
- 2 tablespoons citric acid
- 1.5 liters boiling water
- 2 gelatin sheets
- cream (40 cl.)
- Elderberry Syrup Preparation:
- Cut the stems off the flowers and place the flowers in a large stew pot.
- Add the sugar, lemon juice, citric acid, and water. Let macerate for 2 to 3 days in a cool place, stirring regularly.
- Filter the syrup through a muslin cloth. Freeze it in small plastic bottles to use all year round.
- Panna Cotta Preparation:
- Soften the gelatin sheets in a bowl of cold water.
- In a saucepan, bring the cream to a boil.
- Remove from heat, and add 10 centiliters of Elderberry syrup and the drained gelatin.
- Stir quickly to dissolve the gelatin and pour into individual glasses.
- Let cool at room temperature, then refrigerate for at least 5 hours.
- Slushy Preparation:
- In a plastic container, add 20 centiliters of Elderberrry syrup and 2 tablespoons of cold water. The top of the mixture should be 1 1/2 centimeters from the bottom.
- Place in the freezer and scrape the surface with a fork every hour (at least 3 or 4 times) to obtain a slushy.