Fried Elderflower with Orange Cream
Rinse the elderflowers and drain well. Whisk together the egg, flour, milk, salt and sugar, and stir until smooth. Coat the elderflower in the mixture, and fry in hot oil until golden at 160°C (approximately 320°F). Drain on paper towels.
For the orange cream, peel the orange and cut half the peel into fine strips. Juice one half of the orange, and cut the other half into thin slices.
Whip the cream with powdered sugar until stiff, then add the orange liqueur, juice and zest.
Serve the elderflowers with the orange cream and slices.