Isn’t it great when you prepare something and – as a happy coincidence – create a nice by-product. This happened to me in course of making the elderflower tart with a meringue topping. By accident, there was elderflower marmalade.
Add 8 g agar agar to 0.5 L elderflower syrup ready to drink and bring to a boil. Simmer for at least 2 minutes. Pour into sterile mason jars and allow to cool completely in the fridge. Serve on scones with clotted cream.
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