Transcript Dia 1 - Buteressence

ELDERFLOWER & HONEY
Sambucus (elder or elderberry) is a genus of flowering plants in the family Adoxaceae.
The elder is a fast growing shrub or small tree. In spring the elder is laden with bouquets of
very small white or creamy flowers that later turn into small red, blue-ish or black berries
(the elderberries).
Even an elder with purple leaves and pink flowers exists somewhere.
The flowers or blossoms as well as the berries are used to make wine.
The flower- ’umbrellas’ can be dipped in a tempura and deepfried as dumplings.
The elderflower, if picked very fresh and young, can be infused in water or syrup to make a
lemonade that is very refreshing and can be used as sweating-drink to help cure a cold for
instance.
Elderflower tea is said to support the immune-system.
Elderflower is thought to have future-telling powers. In Central Europe young girls hang the
blossoming elderflowers behind the bed so it can reveal their future husbands in their
dreams. And witchcraft says the elder is a holy tree that must not be burned.
Honey on the other hand is thought to have cleansing characteristics in many cultures,
because of its sweetness. In ancient China honey was already a very well known sweetener
in many senses. It was a symbol for sexual pleasure too.
Koran verses describe the healthy aspects of honey-drinks which make it an indispensable
ingredient for muslims.
We have combined honey with the elderflower to make it stand out even more.
The marriage of these 2 excellent flavours inspired us to make a special winegum. Hopefully
it will get your creativity going too.
Click left mousebutton for the recipe
Winegum with
elderflower-honey
flavour
Recipe:
Nr
Ingredient
[%]
[gr]
1
31,9
319
2
Castor sugar
Water
10,8
108
3
Glucose syrup
37,6
376
4
Gelatine 150 Bloom
19,7
197
You need:
Cooking pan, funnels, readily filled powder trays, spatulas, thermometer, RVS measuring jugs, glass measuring
cups, whisk, Über Gourmet mixer.
Preparation:
Prepare the powder trays the day before and keep them in the stove at 55°C until use.
Mix the gelatine in water of 80°C, cover and continue heating for an hour au bain-marie at 70-80°C until the
gelatine is completely dissolved.
Boil sugar, water and glucosesyrup up to 116°C.
Cool this mixture down to approx. 90°C.
Continuously mix gelatine solution into the sugar-mixture and avoid mixing air into the blend.
Weigh out color, elderflower-flavour and acid in RVS measuring jugs. Add the half of the mixture into this
preblend. Mix well and leave mixture to stand for about 10 minutes in the stove at 90°C.
Spoon off the peal that is formed and portion through warm funnel in the pre-stamped powder-tray.
Weight out honey-flavour in the remainder of the solution. Mix this mass in the Über Gourmet for about 5
minutes so you get plenty of air in it. Portion it through the warm funnel on the first layer of winegums in
the pre-stamped powder.
Put another layer of drying-powder over the winegums and allow for 24 hrs drying at roomtemperature.
Brush the winegums clean and finish them with a shining-solution.
Please note that you should allow for extra 20% of gelatine mix to make up for loss through sticking on the
mixing-bowl.