Sig/*ari* Elderflower tempura with cream and icecream and/or Little apple tempura

• 100 grams plain flour
• 12 elderflower heads in full bloom
• 140 ml milk
• 2 egg yolk
• 2 tsp sugar
• 1/2 grated lemon
• 1 pinch salt
• 2 egg white
• 1 small amount oil for deep frying
• 4 scoops icecream of choice
• 1 small amount icing or superfine sugar for dusting
• 4 tbsp of whipped cream or creme fraiche

1. wash the elderflower heads and dry on kitchen paper.Mix flour milk and egg yolks.Add the sugar,lemon zest and salt.whisk the egg white to a peak and gently fold into batter.Leave to rest for 1/2 an hour in fridge.
2. Dip the elderflower heads, holding them by the stalk into batter, let excess drip off.
3. Fry off for about 2-3 minutes until golden brown.Dust with icing sugar and serve with icecream and cream or creme fraiche
4. For Apple Tempura
5. 20 gram yeast,1/4litre lukewarm milk,150 gram flour, 4 apples to taste, 2 tablespoon sugar, pinch salt, 1/2 zest of lemon, 4 eggs , 50 gram raisins, 50 gr chopped hazelnuts.
6. dissolve yeast in the milk.put the flour into a bowl ,add the yeastmilk,add the apples that have been chopped finely,add all other ingredients ,mix well.Cover the dough and leave to proof for about 30 minutes in a warm spot , take a spoon and take out little bit of dough, make a tiny pancake, fry gently in two spoons of butter.
7. make a mixture of cinnamon and sugar and toss the cakes in the mixture.

flour, elderflower, milk, egg yolk, sugar, lemon, salt, egg white, amount oil, choice, amount icing

Taken from cookpad.com/us/recipes/333258-sigari-elderflower-tempura-with-cream-and-icecream-andor-little-apple-tempura (may not work)