Sunday, April 10, 2016

Elderflower Pudding

I recently learned about St. Germain (Elderflower Liqueur.) I wrote an entire post, with a variety of Cocktail recipes.
I created this Pudding with the taste of Elderflower using St. Germain.
The recipe consists of a Pudding and a Topping that's added to individual servings.

St. Germain  (Elderflower) Liqueur

Here's what you'll need:
1 - 2 Quart Soufflé Dish

Elderflower Pudding:

1/2 C Cornstarch
1/2 C Granulated Sugar
1/8 tsp Salt
4 C Whole Milk
2 TBS St. Germain Liqueur + 1/4 C for the Raisins.

1/4 C Golden Raisins
1/4 C St. Germain Liqueur
1/2 C Slivered Almonds that have been toasted. (I toast mine in a dry Cast Iron Skillet on the Stove, just until they turn Golden Brown.) Watch them closely, they can burn easily.

In a Saucepan:
Whisk well.
Gradually Whisk in a Slow Stream of the Milk until completely incorporated.
Transfer to the Stove on Medium Low Heat.
Whisk occasionally while heating for 8 - 10 minutes as it begins to thicken.

When it coats the back of a Wooden Spoon, whisk in the St. Germain.
Continue Whisking and Cooking for an additional 2 - 4 minutes.
It should become very thick.

Strain it through a Fine Sieve into the Soufflé Dish.
Gently cover the entire surface of the Pudding with Plastic Wrap
to keep it from forming a skin.
Refrigerate for 3 hours .

Prepare the Garnish:
Soak the Raisins in the Liqueur for 3 hours.
Toast the Almonds.

Just prior to serving, garnish each individual serving with Raisins and Almonds.

Peace in the Kitchen!

No comments:

Post a Comment