Elderflower Fritters with Strawberries and Sabayon

For the fritters: In a deep saucepan or deep-fryer heat the oil to 160-170°C (approximately 320-340°F). Rinse elderflower, drain and pat dry. In a bowl, whisk the egg with the flour, milk, salt and sugar until smooth. Dip the elderflower in the egg mixture letting any drip back into the bowl and working in batches, cook the elderflower until golden brown and crisp. Drain on paper towels.

For the vanilla sabayon: Meanwhile, whisk the egg yolks with vanilla sugar and sugar in a heatproof bowl set over, not in, a pan of simmering water. Add the liqueur and white wine and continue whisking until the sabayon has a creamy, airy consistency. Pour into bowls.