for 4 people
1 l milk, 1 cup of water, 150 g of buckwheat flour, 1 tbsp wheat flour, salt, butter to grease the pan and for pouring over; for the elderberry aspic: 2 kg of elderberries, 1.5 kg of preserving sugar
Mix the buckwheat flour with the wheat flour. Grease a cast iron pan with the butter and heat on the hob. Bring the water to the boil in it, add the milk and salt, and bring back to the boil. Slowly add the flour mixture using a whisk, stirring constantly. Continue to stir for 15 minutes, then reduce the heat and leave the muas for about another 20 minutes to steam. Remove the buckwheat muas from the hob, pour over the liquid brown butter and leave to cool a little. Serve with elderberry aspic.
Carefully separate the elderberries from their panicles and mix with the preserving sugar. Leave to stand overnight. Boil the fruit mixture, simmer for 10 minutes and strain though a cloth. Allow the juice to boil down to the desired consistency. Pour the syrup, still hot, into jars and seal well.
Tip:
Elderberry aspic, heated and stirred with a teaspoon of butter is an ancient household remedy for coughs.
