Sloe Flowers with Apricot Spread

Ingredients

• 70 g whole wheat flour (4 heaped tbsp)
• 1 pinch salt
• 1 tsp defatted cocoa powder
• 1 egg
• 120 ml milk (1.5 % fat)
• 4 large sloe flower heads
• 350 g ripe apricots (7 ripe apricots)
• 2 tbsp Rapeseed oil
• 1 tbsp powdered sugar from birch sugar

Instructions

1. 1.

   Mix flour with salt and cocoa powder in a bowl.

2. 2.

   Separate the egg; whisk yolk lightly with milk in a small bowl. Gradually fold into the dry mix using a hand mixer.

3. 3.

   Shake sloe flowers well to remove any impurities.

4. 4.

   Wash apricots, halve, pit, and place in a tall container. Add 1 tbsp water and puree finely with an immersion blender.

5. 5.

   Beat egg white to stiff peaks and fold into the batter.

6. 6.

   Heat oil strongly in a large pan. Dip flower heads into the batter until fully coated, then fry in hot oil.

7. 7.

   Cook over medium heat for about 4 minutes until golden brown. Remove from stems and drain briefly on kitchen paper.

8. 8.

   Sift powdered sugar over the sloe flowers. Arrange with apricot spread and serve.