Appetizers

Baked elderflower

Name: Baked elderflower
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Yield: For 10 elderflowers:
Ingredients: 200 g spelled flour; 250 ml beer; 2 eggs; 1 pinch of Rapunzel sea salt; 1 pack Rapunzel Bourbon vanilla sugar with Cristallino; Elderflower; 2 tbsp Rapunzel Cristallino cane sugar

Justina Wilhelm

33 Min.

For 10 elderflowers:

Info

Perptime 30 Min.
Baketime 3 Min.

Ingredients

Portions

200 g spelled flour
250 ml beer
2 eggs
1 Atlantic sea salt fine
1 Bourbon vanilla sugar with Cristallino HIH
Elderflower
2 Cristallino cane sugar HIH

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Separate the eggs. Mix the flour, beer, salt and vanilla sugar until smooth. Beat the egg whites until stiff and fold in carefully.

Heat the oil in a large saucepan or deep fryer to approx. 170 ° C . Dip elderflower umbels one after the other in the dough, drain and bake in the hot oil for 2-3 minutes until golden. Remove and drain on kitchen paper. Grind the Cristallino to powdered sugar in the coffee grinder and dust the Hollerküchle (do not eat the stalks). Tastes great with freshly mashed currant mousse and vanilla ice cream.

USED RAPUNZEL PRODUCTS

Bourbon vanilla sugar with Cristallino HIH

Cristallino cane sugar HIH

Coconut fat mild HIH

Frying oil