It’s summer. Maybe the weather is autumn-like (which is somehow typical German) but the strawberry stall is back at the Albertus-Magnus-Place and this means: It’s summer. They are selling strawberries from a local farmer and the special offer of the week were two Kilogram for five Euro! I did not hesitate and bought a basket for my beloved boy friend. As I’m allergic against strawberries he had the two kilos for himself and so he had enough fruits to cook jam, to snack them pure and to bake a cake.
And as I like some cake as well we made come with blueberries for me as well. The base of this little tarteletts is Sablé Breton, which I found on Michas Grain de Sel, and which I topped with an elderflower flavoured cream and with berries (of course). The delicate flavour of elderflowers fits to the berries very well. The cream is very easy and contains just elderflower syrup and whipped cream. A perfect cake for lazy weekends!
If you would have asked me one week ago what Hugo is, I would probably answered: It is the ghost from the game Mitternachtsparty, one of my favourite board game in my childhood.
But as I learned this week Hugo is a drink, too. It contains sparkling wine, mint leaves, elderflower syrup and limes. To be honest, this would not temp me a lot. But the virgin variation, using sparkling water instead of wine was something I had to try immediately.
I found the recipe at Paules Kitchen, who got it from Nadine of Dreierlei Liebelei. And when I did my first sip, I was directly in love with this drink. A little bit sweet, a little bit sour, with aromatic elderflowers and refreshing mint it is the perfect refreshment for warm and humid summer days.
This year is a good year for elderflowers and due to the warm weather of the last weeks they are flowering very early.
Because I like their taste very much I already picked a lot to bake elderflower pancakes, make elderflower vinegar and elderflower jelly.
For the elderflower jelly I changed the recipe I used last year a little bit. Last year I soak elderflowers and lemon slices for 24 hours in water and used this extract to cook a jelly. It tasted good bad had a slightly bitter aftertaste. So this year I decided to use lemon juice instead of lemon slices.
The taste of the jelly is much better now. The taste is milder and the flavour of the elderflowers is more dominant in the jelly.