with Strawberry Puree
- 4 large Elderflowers
- 7 ounces ripe Strawberries
- 3 tablespoons Agave syrup
- liquid Sweetener (to taste)
- 5 Eggs
- ½ Lime
- 8 teaspoons Pastry flour
- 1 teaspoon Baking powder
- 4 teaspoons Cultured butter
- 4 teaspoons Sugar
Give elderflower umbels a shake to remove any impurities. Set aside on a plate.
Carefully rinse strawberries in a bowl of cold water, drain in a sieve and pat dry with paper towels.
Quarter berries and puree with 1 tablespoon agave syrup until smooth in a tall vessel with an immersion blender.
Pass through a fine sieve into a small bowl. Add sweetener to taste and set aside.
Separate the eggs and combine yolks with the remaining agave syrup in a bowl. Rinse lime in hot water, wipe dry and grate the zest finely.
Add lime zest to yolk mixture and beat for 2-3 minutes until creamy with a hand mixer.
Beat egg whites with 1 pinch of salt in a tall vessel to very stiff peaks with hand mixer.
Carefully fold the egg whites with a whisk into the egg-yolk cream. Sift in flour and baking powder and fold in gently.
Grease 4 small baking dishes, each about 15 cm (approximately 6 inches) in diameter with butter. Add 1 teaspoon yogurt. Sprinkle with sugar and lightly shake out excess. Pour in ¼ of the batter. Smooth with a spatula and place an elderflower in the center of each.
Bake on middle rack of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until puffed and golden brown, about 8 minutes. Run a sharp knife around edges of baking dishes to loosen, then turn out onto warmed plates and serve with strawberry puree.