There is a brand new event launched by Lore from Culinarity called Culinarity Round up. The theme is to create a recipe, anything, main thing it is created by oneself.
I wanted to prepare something sweet this afternoon, however I had no lust to bake or such. But I was keen to eat something sweet, and as I had a beautiful thai mango so I thought it is going to be my starting point. Hmmm mango sorbet? no way to puree this beauty! mango cake? nah no mind to bake! mango tart? haha wanna do some magic and get a puff pastry out of nowhere in a minute?! Then I remembered my zabaglione with wild strawberries and I thought well let's try if it is possible to make a zabaglione with elderflower syrup and no other sugar. Last week I made some elderflower syrup using a lot of sugar so that I get a nice and thick version, and it was a success! Great, I thought let's try! I confess, I did not trust only the syrup so I added some home made vanilla sugar. First I wanted to add sherry but after I saw that there is some port wein left and I used that. Here is the result...
1 egg yolk
4 tablespoon elderflower syrup
1/2 tablespoon vanilla sugar
70 ml port wein
Whisk vanilla sugar, elderflower syrup and egg yolks together, add wine. Whisk over steam for 10-15 minutes and serve with fruits.
At the begining I had no plan with this improvisation from today afternoon, however I think it is really yummy that is why I submit it to this event. I was surprised that you can taste both as well as the port wein and the elderflower syrup. I was afraid that only one will dominate but they harmonise very nice. It is a short recipe, fast and light for a summer dinner.