How To Make Foraged Wild Clover Pudding
White Clover Pudding – My Favorite Taste of Spring!
3 cups freshly picked Clover heads
1/4 Oz. Unflavored Gelatin (or 1 Envelope)
2 Cups Fresh Squeezed Orange Juice
4 Tablespoons Raw Wild Clover Honey
2 Cups Whipped Heavy Whipping Cream
Optional: A Couple Spriglets of fresh picked Lemon Mint or Verbena
Remove stems and any browned areas from Clover. Rinse.
Place the Clover, Gelatin, Orange Juice in saucepan and stir over medium heat just enough to dissolve the Gelatin and fully incorporate everything. Add Honey and stir well. Let rest for 15 minutes, then refrigerate until beginning to set (30-60 minutes). Remove from refrigerator and fold together with Whipped Cream. Garnish with Sprigs of Lemon Verbena, Lemon Balm, Mint or more Clover!
Devour with your most enthusiastic friends. 🙂
– Don’t use an aluminum pan, only steel or glass.
– Experiment and try this with Wild Honeysuckle or Wood Sorrel for an interesting variation!
– Use quality Gelatin. If it is cheep, sometimes people notice a fishy or beefy taste which is not particularly pleasant.
– Write to PREPSTEADERS with your own creative Clover recipes!
~~~LINKS TO MORE AMAZING RECIPES WITH WILD CLOVER!~~~
RED CLOVER JELLY
“CLOVER SNOW” (Clover Pudding made with Agar Agar)
Our Amazon Store & Recommendations
Lehmans. For the Simpler Life.
SUN OVENS for Easy Outdoor Cooking
Tags: Christa Swartz, Clover Pudding, Foraging, Prepsteaders, Prepsteading, Recipe, Survival food, Wild Food