Inis Turk Delights of Wild Elderflower and Poitin

THE STRAWBERRY TREE RESTAURANT, JUNE/JULY RECIPE

Well, the Elder is in full bloom, everywhere you look, every ditch and hedgerow is dappled with those wonderful white blossoms. Their evening scent, when it gets really heady and competes with the perfume of The Honey Suckle, is just a treat to engage with.

The Elder Flower is our second big wild food harvest for The Strawberry Tree Kitchens every year. We’ve been busy making, Elder Cordial, Elder Wine, Elder Sparkling Wine, Elder Vinegar and much more, to replenish our Wild Foods Pantry for the year ahead.

Of course, with any bountiful harvest…we also get an opportunity to indulge in whims. Our Wild Elder Flower Fritters have been on the menu for the last few weeks. But so too has this wonderful Summer-Sunshine recipe for our version of Turkish Delight.

Evan & Tim

24A INIS TURK ELDERWHAT GOES IN

1 Cup of Wild Elder Flowers (no stalks)

20g leaf Gelatine

700g Granulated Sugar

130g Corn flour

30g Icing Sugar

Juice of two Lemons

300ml Water

A few drops of Rose Water

3 tbsp Poitín or Vodka

 HOW IT GOES

Soak the Gelatine leaves in a shallow dish of cold water. In a heavy based pan, heat gently and dissolve the Sugar, Lemon juice in 200 ml of water. In a bowl, mix 100 g of Corn Flour 100 ml of water until smooth, stir into the sugar syrup and return the to a low heat.

Squeeze the Gelatine to remove excess water, and then add it and the Elder Flowers to the mixture and whisk until the Gelatine has dissolved. Bring the mixture very slowly to the boil and simmer for 15 minutes, stirring almost constantly.

Remove once the mixture has clarified a little and become gloopy. Stir in the Poitín and Rose Water leave to cool for 10 minutes.

Mix 30g of Corn flour with the Icing Sugar, to make a ‘dusting powder’.

Line a shallow baking tin with baking parchment, fill with mixture and dust.

HOW TO FINISH

Leave in a cool place until set. Once cooled, place in the fridge for a few hours until it become slightly rubbery. Cut the Inis Turk Delights into cubes with a knife and dust with the remaining dusting agent. It should keep in the fridge for 3 – 4 weeks.

WHAT YOU GET

Some of us remember the treat of Turkish Delights at Christmas. This is our x-rated adult version! Homage is to Inis Turk and makes absolutely no reference to Poitín that might or might not come from in or around that location. Inis Turk Delights work a treat at the end of dinner with a musky dessert wine.

Recipe: Evan Doyle, Tim Daly, The Strawberry Tree Restaurant, 2013  

Photo’s: courtesy of Evan Doyle  

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