Bring the cream to the boil in a small saucepan, add the finely chopped chocolate and stir thoroughly until it has melted and mixed well. Turn off the stove and cover the mixture in a tall mixing bowl and place in the refrigerator (preferably overnight). The cream must be completely chilled to later whip into a cream.
To prepare on the day of the dessert:
Wash and dry the linden flower leaves or maple leaves well. Remove the stalk with a knife (the leaves are tender and suitable until the end of April).
Wash the daisies (or other edible flowers) and let them dry on a towel.
Rinse and clean the strawberries, possibly cut to the desired size.
Whip the cold chocolate cream until stiff, pour into a piping bag and chill. Beat the egg whites until they can be cut with a knife.
Place a deep pan with the oil on the stove and heat it to around 170 degrees Celsius.
In the meantime, mix wheat flour, sparkling wine, egg yolk, sugar, salt and butter into a batter and carefully fold in the beaten egg white.
Now turn the dry leaves in the dough with tongs and bake in the hot oil until golden. Drain on kitchen paper.
Serving:
Please arrange before serving so that the fried leaves do not become soggy.
Sprinkle some cream on a dessert plate, top with two deep-fried linden leaves or one maple leaf (depending on the size of the leaves). Layer the cream, strawberry syrup, daisies and strawberries on top. Repeat everything again. Finish with two fried leaves and cream. Sprinkle with white chocolate flakes and dust with powdered sugar. Decorate the plate with a strawberry, a little syrup and 2-3 daisies.
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