Hollerkiachl are another seasonal and very regional (typical Bavarian) dish made from elderflower umbels that are coated in a pancake batter and baked or fried in oil. You can use the convenient stems of the elderflowers as a handle. Hollerkiachl can also be made with a beer-based batter (German recipe, I'm afraid there is no English one), but I used ordinary pancake batter for the first try - also because I didn't have any beer ;-)
This time, I've found an elderflower tree which was situated in a less dangerous environment (far fewer ants!) and escaped unharmed - that makes the Kiachl taste eben better!
Ingredients for 4 Servings:
8 Elderflower umbels
75 g flour
120 ml milk
1 egg
1 Pinch salt
200 ml oil (sunflower)
200 g raspberries (fresh or frozen)
50 g powdered sugar
30 ml Amaretto
powdered sugar for sprinkling
Energy: 298 kcal per serving
Preparation:
Spread the elderflower umbels on some white paper towels, check for insects carefully and remove them, browse with water if necessary. Beat flour, milk, egg and salt to a liquid pancake batter. Heat the oil in a pan.
In the meantime, puree the raspberries with the powdered sugar and add Amaretto to taste, arrange the raspberry puree on plates.
Hold the elderflower umbels at the stem and dip them in the pancake batter, immediately bake them in the hot oil for 2-3 min. Take care to see of the batter is spread evenly, such that there are no unbaked parts! Set the baked umbels on paper towels.
Arrange the Hollerkiachl on the prepared plates with the puree, sprinkle powdered sugar on them and you're ready to serve them!
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