This recipe, which dates back to medieval times, originally was a custard type dish, however, this modernised version substitutes the custard with cream. The humble Elderberry has nearly 3 times the anti-oxidant value of cranberries or blueberries. This deep purple, almost black berry is rich in biofavonoids and packed with minerals and vitamins A, B, and C. They also contain beneficial organic compounds that are reputed to function as anti-inflammatory and antioxidant agents in the body, and has been used to protect against colds & flu.
2 cups thickened cream
1 - 2 tablespoons sugar (to taste)
1/8 teaspoon Kosher Salt
1/2 cup Elderberry Syrup
Grated zest of 1 - 2 lemons
Combine cream, sugar and salt and whip until cream holds firm peaks.
Gently fold in 1/2 cup of elderberry syrup, creating a marbled effect in the cream all the while being careful to not lose the firmness of cream.
Divide among 6 - 8 bowls or glasses and top with lemon zest. An absolutely delicious dessert that is quick and easy to prepare.