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🍰 Crispy Elderflower Buds with Apricot Puree

360 kcal · 30 min · 4 servings

Ingredients

• 70 g whole wheat flour (4 heaped tbsp)
• 1 pinch salt
• 1 tsp de-oiled cocoa powder
• 1 egg
• 120 ml milk (1.5 % fat)
• 4 large elderflower umbels
• 350 g ripe apricots (7 ripe apricots)
• 2 tbsp rapeseed oil
• 1 tbsp icing sugar from birch sugar

Instructions

1. 1. Put the flour into a large bowl.
2. 2. Add salt and cocoa powder.
3. 3. Mix the dry ingredients well together.
4. 4. Separate the egg into two parts.
5. 5. Put the egg yolk into a small bowl.
6. 6. Lightly whisk the egg yolk with the milk.
7. 7. Stir the egg yolk and milk mixture into the flour mixture little by little.
8. 8. Use a hand mixer for this.
9. 9. Shake the elderflower clusters vigorously.
10. 10. This removes any potential dirt.
11. 11. Wash the apricots thoroughly.
12. 12. Halve the apricots.
13. 13. Remove the pits.
14. 14. Put the fruit flesh into a tall container.
15. 15. Add one tablespoon of water.
16. 16. Puree the apricots finely with a stick blender.
17. 17. Whip the egg whites to stiff peaks.
18. 18. Gently fold the egg whites into the batter.
19. 19. Heat oil in a large frying pan until very hot.
20. 20. Dip the elderflower clusters into the batter.
21. 21. Make sure they are completely covered.
22. 22. Place the dipped flowers into the hot oil.
23. 23. Fry the flowers over medium heat for about four minutes.
24. 24. Remove them when they are golden brown.
25. 25. Pull them out of the pan by the stems.
26. 26. Let them drain briefly on kitchen paper.
27. 27. Put powdered sugar into a fine sieve.
28. 28. Dust the flowers with it.
29. 29. Put the apricot puree onto the plates.
30. 30. Arrange the elderflower buds on top.
31. 31. Serve the dish immediately.

Nutrition per serving

• kcal: 360
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 47 g