1 (9-inch) shortbread or graham cracker crust)
½ cup Norm’s Farms Blueberry Elderberry Preserves
4 egg yolks plus 1 egg white
1/3 cup plus ½ cup Norm’s Farms Elderflower Syrup
2 ¼ teaspoons plain gelatin
1/8 teaspoon salt
1 cup milk
1/8 teaspoon lemon juice
½ cup heavy cream
Edible candy bees, optional (I piped mine with melted dark chocolate)
1 (9-inch circle) bubble wrap with small size bubbles
- If not using a store-bought crust, prepare, bake and cool homemade cookie crust.
- Spread preserves over bottom of crust.
- In small saucepan, whisk egg yolks, 1/3 cup elderflower syrup, gelatin and salt.
- In microwave safe measure, heat milk to just a simmer.
- Whisking constantly, very gradually add hot milk to egg yolk mixture until fully blended.
- Place saucepan over medium heat. Whisking constantly bring mixture just to a simmer. Do not boil. It should be slightly thickened.
- Strain custard through a sieve into a small metal bowl. To speed chilling, place bowl in another bowl of ice water; set aside.
- Meanwhile, in another small bowl, beat egg white and lemon juice to stiff peaks.
- Using same beaters, in another bowl, beat heavy cream to soft peaks.
- Stir elderflower mixture until it is cool and thick enough to slightly mound when small amount is dropped from spoon. Fold in egg white and whipped cream. Pour into pie crust; smooth top.
- Press bubble wrap, bubble side down, over cream filling. Freeze at least 3 hours or as long as overnight.
- In small saucepan, bring remaining ½ cup of elderflower syrup to a low boil. Simmer syrup until reduced and just turns a shade darker amber color. Let cool slightly, but still fluid.
- Carefully remove bubble wrap from frozen pie. Drizzle syrup over pie. Place pie in refrigerator to thaw at least 1 hour before serving. Garnish as desired.
- Category: dessert
- Method: stove top
Keywords: elderberry, pie, honey comb, custard, Norm's Farm