Lilac Honey Zabaglione [serves 4]
1 cup Heavy Cream
1 cup Lilac Flowers, removed from stems
4 Large Egg Yolks
½ tsp Vanilla Extract
1 tsp Almond Extract
1 ½ TSB Honey
¼ tsp Fresh Lemon Juice
Pinch Coarse Sea Salt
Strawberries, cleaned & sliced, a few whole for garnishes
I like strawberries with mine; they compliment the honey & lilac flavors well
Next Day: Strain the petals off from your cream. Lilac petals can be rinsed with water & added to your compost. Your cream will now be flavored with the lilacs &, depending on the color blossoms used, it may also be a soft, pale purple. Pour your lilac-cream into the bowl of mixer with whisk attachment. Prepare your double boiler [or fashion one with a glass mixing cup or bowl & saucepan] with water on the stove. Bring water to a boil. Place the egg yolks, honey, lemon juice, & salt in the bowl over boiling water & whisk until doubled in volume, about 10 minutes. Keep it moving to avoid scrambling the eggs & it will easily double in volume. Add the baking extracts. Turn heat off.
This is one of my favorite ways to use lilacs. I also love to infuse honey with them & make lilac syrup for use in drinks. This year, I just may add some to my witch hazel too--we shall see! I hope you give this recipe a try-- Please let me know what you think!
Until next time -- Stay safe & take time to #StopAndEatTheFlowers