First prepare the must dough. To do this, mix the perry with flour, yolks, salt and lemon zest to a smooth dough and let it rest for 1/2 hour.
Then carefully fold in the egg whites, beaten stiff with sugar, and use immediately.
The well washed and with kitchen paper thoroughly drained Hollerblüten with the flower parts by the must dough pull and in plentifully hot clarified butter fry, until they took a beautiful, golden brown color.
Before serving, thoroughly drain the baked elderflowers again and sprinkle with a mixture of cinnamon and sugar.
Preparation Tip:
For seasonal reasons, this dish can be made only at the time of elder blossom in June. However, the described must dough is also excellent for baked pear wedges or other baked fruit.
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