Sweetened Berries With Elderflower Sherbet

Submitted by Chef mariajane

"This is a wonderful dessert, with a lot of steps to make, but weell oewrth the effort - just simply delicious!!"

 

• Ready In: 1hr 15mins
• Ingredients: 24
• Serves: 8

ingredients

• 2 lbs strawberries, hulled and quartered
• 4 cups golden raspberries
• 1 cup fresh black currants

• Saft (1/2 cup)

• 8 cups mixed fruit (such as raspberries, plums, elderberries)
• and strawberry (hulled, quartered)
• 3 inches fresh ginger (3 inches)
• 4 cups water
• 3 cups sugar, plus more
• sugar, as needed
• 8 sprigs of fresh mint

• Elderflower Sherbet

• 1 cup sugar
• 1⁄2 cup water
• 2 cups buttermilk
• 3⁄4 cup milk
• 1⁄4 cup elderflower cordial

• Cardamom Biscotti

• 1 1⁄2 cups flour
• 2 teaspoons baking powder
• salt
• 3 3⁄4 ounces blanched almonds, ground, about 1 cup
• 1 tablespoon cardamom pod, husks removed, seeds crushed, 1 1/2 tsp
• 3⁄4 cup sugar
• 2 large eggs, plus
• 1 large egg white
• 1 teaspoon vanilla

directions

1. Combine berries in a large bowl. Stir in saft. Cover and refrigerate until cold, stirring twice, for up to two hours. Let stand at room temperature for 10 minutes before serving. Serve with Elderflower Sherbet and Cardamom Biscotti.

2. SAFT:

3. Bring fruit, ginger, and water to a simmer in a large pot. Cook until fruit is soft, 10-15 minutes. Let cool slightly, then strain through a cheesecloth-lined sieve into a large saucepan, pressing on fruit. (Press gently to prevent syrup from becoming cloudy.) Discard fruit, Add sugar and taste, adding more as needed to reach desired sweetness.
4. Bring juice mixture to a gentle simmer, stirring often until sugar dissolves. Add mint, and cook over medium-high heat, stirring often, until liquid reduces to a light syrup, about 15 minutes. You should have about 8 cups. Transfer syrup to sterilized jars or air-tight containers. Cover and refrigerate for up to 3 months.

5. ELDERFLOWER SHERBET:

6. Prepare an ice-water bath. Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Cook until syrupy, about 2 minutes.
7. Mix buttermilk, milk, cordial in a medium bowl, and whisk in sugar syrup. Place bowl in ice-water bath.
8. Freeze mixrure in an ice cream maker according to manufacturer's directions. Transfer to a large container and freeze until firm, about 1 hour. Sherbet can be frozen for up to 5 days.

9. CARDAMOM BISCOTTI:

10. Preheat oven 325°F Place rack in center of oven.
11. Sift flour, baking powder, and pinch of salt into a large bowl. Mix almonds, cardamom, and 1/2 cup plus 2 tablespoons sugar into flour mixture. Beat eggs and vanilla, then mix into dry ingredients until well combined.
12. Turn dough out onto a lightly floured surface. Roll dough into a 9 x 2-inch log. Transfer to a parchment lined baking sheet. press gently to flatten top. Bake until pale gold and lightly cracked, about 30 minutes.
13. Lightly beat egg white, then brush on biscotti. Sprinkle remaining 2 tablespoons sugar. Bake 25 minutes. Let cool for 20 minutes on baking sheet on wire rack.
14. Transfer to a cutting board. Using a serrated knife, cut dough into 1/4 inch slices. Place slices, flat slices, flat sides down, on baking sheet, and bake until golden brown and crisp, 15-18 minutes. Transfer biscotti to wire rack, and let cool completely. Biscotti can be stored for up to 3 days.