Frozen Elderflower Mousse | TENDING the TABLEFrozen Elderflower Mousse | TENDING the TABLEWe’re spending almost every weekend this summer in the country. That means lots of time outdoors playing with the pups, produce from my mom’s garden, and lots of foraging in the woods. Last weekend we went in search of the last elderflowers and managed to harvest enough to make some syrup. If you can’t find elderflowers or don’t want to wait a few days for the syrup to infuse you can buy elderflower syrup online. I can’t vouch for the store bought stuff, but if you try it let me know how it is. We usually sweeten this frozen mousse with honey, but the elderflower syrup gives it an elusive fragrance and flavor that is both floral and refined and refreshingly woodsy. I like serving this mousse with fresh berries especially this time of year when there are so many to choose from. Happy Fourth Everyone!Frozen Elderflower Mousse | TENDING the TABLEFrozen Elderflower Mousse | TENDING the TABLEFrozen Elderflower Mousse | TENDING the TABLEFrozen Elderflower Mousse | TENDING the TABLEFrozen Elderflower Mousse | TENDING the TABLE

FROZEN ELDERFLOWER MOUSSE

Serves 4

INGREDIENTS

1 cup heavy cream

1/2 cup elderflower syrup (recipe follows)

3 egg whites

Pinch of salt

Berries for serving

PROCEDURE

Whip the heavy cream and elderflower syrup until soft peaks form. In a clean bowl, beat the egg whites and salt together until stiff peaks form. Fold the whipped cream and egg whites together. Transfer to a container with a lid and freeze for several hours. Serve with fresh berries.

ELDERFLOWER SYRUP

Makes 1 1/2 cups

INGREDIENTS

250 grams sugar

250 grams water

20 elderflower heads

PROCEDURE

Combine the sugar and water in a medium sauce pan and bring to a boil, stirring frequently until the sugar dissolves. Remove from the heat, add the elderflowers, cover and steep for 48 hours. Strain the syrup, discarding the flowers. Refrigerate until ready to use.