These fragrant elderflower fritters are delicious and decadent. 

 

400g Mascarpone

400g Cottage Cheese

6 heads of Elderflower

4 Tbs Breadcrumbs

6 Eggs

Pinch of Saffron

1/2 cup Milk

1 cup Almond Meal

1 cup plain flour

Butter or Coconut Oil for frying

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Put the milk in a bowl and add only the flowers from the Elderflower heads. Leave in the milk for at least 1 hour, then strain and keep the elderflowers.  I put the milk aside to use in baking.

 

Mince together the cheeses, breadcrumb, saffron and eggs, and put aside.

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Add to the mixture, the strained elderflower, almond meal and flour.

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Form into balls, then press down on them and fry in the butter or coconut oil until crisp.

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Enjoy as savoury or as a sweet covered in icing sugar (doughnut style)