Name: Beignets De Fleurs De Sureau
Ingredients: Elderflower blossoms; Cognac; Sugar

Beignets De Fleurs De Sureau

Ingredients

Elderflower blossoms
Cognac
Sugar

Directions

Remove stems from the elderflower blossoms and clean them thoroughly.
Let the blossoms rest in the refrigerator for a few minutes.
Soak the blossoms in cognac and sugar for one hour.
Drain the blossoms, dip them in batter, and fry until golden.
Fry clusters of blossoms in small natural bouquets.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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Beignets De Fleurs De Sureau