Baked elderflowers with ice and berries

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Carefully wash elderberry flowers and drain well. Mix eggs, milk, two tablespoons icing sugar and a pinch of salt. Add flour by the spoonful while stirring to prevent lumps from forming.

2. 2

   Cover the dough and let it swell for 30 minutes. Heat the oil in a large pot to 180 degrees. Dip elderflower umbels one after the other into the batter, let them drip off a little and put them into the hot fat. Fry the flower umbels for two to three minutes until golden brown and drain on kitchen paper.

3. 3

   Wash and clean the raspberries. Whip cream and vanilla sugar until semi-stiff. Arrange baked elderberry blossoms with the raspberries, one ice cream scoop and the cream on plates. Serve dusted with the remaining icing sugar.