in Dessert Recipes

Baked elderflowers

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Ingredients for 6 servings:

  • 6 elderflowers
  • 100 g wheat flour type 405
  • 125 ml Prosecco
  • 2 eggs, size M
  • 60 g butter
  • 40 g sugar
  • Oil, neutral for frying
  • Powdered sugar for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Dessert, with Prosecco batter

Combine flour and prosecco. Let stand for at least half an hour. Melt butter (do not brown) and let cool. Separate eggs. Combine sugar and egg yolks with the melted butter. Beat egg whites until stiff peaks form. Add the butter mixture to the flour mixture and mix to form a smooth batter. Finally, fold in the beaten egg whites. Heat the oil to approximately 170 degrees Celsius. One by one, hold the elderflowers by the stem, dip them in the batter, and fry in the oil until golden brown. Dust with powdered sugar and serve while still hot. Serve with fresh strawberries and a scoop of yogurt ice cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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