in Dessert Recipes

Elderflower pudding

updated

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Ingredients for 4 servings:

  • 5 elderflower heads
  • 500 g milk
  • some tonka bean shavings
  • 40 g cornstarch
  • 3 tbsp cane sugar or coconut blossom sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 minute; Total time approx. 1 hour 11 minutes

Clean the elderflower heads and pluck the blossoms. Let the blossoms steep in warm milk for at least 1 hour. You can then strain the blossoms or leave them in, depending on whether you personally don’t mind. Now whisk the cornstarch, sugar, and tonka bean zest with the elderflower milk. Bring to a boil while stirring, then pour into bowls and let cool. Depending on the type of bowl, turn out onto plates; it will take 4-6 hours to set, or serve in bowls; they can also be lukewarm. If you like, you can serve with cherry or blackberry compote or top with dollops of cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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