Summary

Ingredients

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

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Instructions

1. Sift the flour into a bowl and mix with the milk and egg yolk to form a smooth dough. Beat egg white and salt to stiff egg whites and place in the refrigerator.
2. Pat the flowers dry (do not wash with water!)
3. Strain the raspberries through a sieve (or puree if you want it to be quick), mix with the sugar and raspberry brandy and place on a dessert plate as a sauce. Add a few dots of cream and stir nice patterns into the sauce with a wooden stick.
4. Mix the batter and the egg whites together.
5. Heat the oil or fat for frying (also works in the deep fryer), hold the blossoms by the style and dip them in the batter, let them drain off and fry each blossom for approx. 2 minutes. Drain on kitchen paper and dust with powdered sugar. Place 3 flowers per person on a dessert plate.
6. If that`s too puristic for you, add a scoop of vanilla ice cream.
7. The same works with zucchini or pumpkin flowers.