Elderflowers, popular as a flavoring in Europe for hundreds of years (check out how they were used in medieval England, for instance) have only become familiar to the American palate in the last few years, mostly due to St-Germain liqueur hitting the market shelves and taking off in the cocktail world.

Now pastry chefs are catching up with bartenders and adding the tangy, floral, peachy flavor of the flowers to their desserts. Spotted: at Quince in San Francisco flavoring a foam that accompanied a slice of gianduja cheesecake; made into gelée with Prosecco and served with mixed berries and whipped cream at Deep Blue’s special chef’s table during the recent restaurant week in Wilmington, Delaware; and again in San Francisco flavoring a savarin served at the Ritz Carlton Dining Room with rose petal chiboust, peach sorbet, and strawberry compote. You can also grow your own and make the flowers into syrup to play with in your private patisserie.

Image source: Flickr member lizjones112 under Creative Commons

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