Fried elderflowers

Ingredients for 4 servings:

• 12 elderflower umbels
• 50 g flour, 100 ml milk, 3.5% fat
• 1 egg(s), separated into yolk and egg white
• 1 pinch of salt
• 200 g raspberries
• 50 g sugar
• 50 ml cream
• 2 tsp raspberry liqueur
• Oil or coconut oil for frying
• powdered sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Sift the flour into a bowl and mix with the milk and egg yolk to form a smooth batter. Whisk the egg whites and salt until stiff peaks form and refrigerate. Pat the blossoms dry (do not wash with water!). Strain the raspberries through a sieve (or puree if you’re in a hurry), mix with the sugar and raspberry liqueur, and serve as a sauce on a dessert plate. Add a few dollops of cream and stir neat patterns into the sauce using a wooden skewer. Mix the batter and the beaten egg whites together. Heat the oil or fat to fry (you can also use a deep fryer), hold the blossoms by the stem, dip them in the batter, let them drain slightly, and deep-fry each blossom for about 2 minutes. Drain on a paper towel and dust with powdered sugar. Place 3 blossoms per person on a dessert plate. If that’s too purist for you, add a scoop of vanilla ice cream. The same works with zucchini or pumpkin blossoms.