Blinis with Elderberries, Apples and Yogurt
Mix the milk with the yeast. Melt 20 grams of butter (approximately 1 ounce) and separate the eggs. Mix the egg yolks into the yeast-milk.
Place the flour, 2 tablespoons of sugar and 1 pinch of salt in a mixing bowl. Pour in the yeast-milk, along with the rapeseed oil and melted butter and mix thoroughly. Leave to stand for about 1 hour.
In the meantime, pick out the elderberries and rinse in a colander. Peel the apples, cut in half, remove seeds and dice.
Add 1 tablespoon of butter to a saucepan and caramelize with the remaining sugar. Add the apple cubes and sauté for about 2 minutes, while stirring, over low heat.
Whisk the egg whites with a pinch of salt until stiff and fold, together with half of the elderberries, into the batter.
Heat the remaining butter in a nonstick pan and fry 12 small blinis, one by one, for about 2 minutes on each side.
Arrange the blinis on plates in groups of 3 and spoon a dollop of yogurt onto each portion. Shower with the remaining elderberries and the caramelized apple cubes and serve dusted with powdered sugar.