Whipped Cream with Dahlias

For the whipped cream with dahlias, first clean the dahlia flowers and check for insects.

Whip egg whites until semi-stiff, brush petals on both sides with it and sprinkle with fine sugar. Allow to dry on a close-meshed rack for 2 days.

Gently boil the whipped cream with the sugar and the slit vanilla bean at a low temperature for 10 minutes. Remove the vanilla pod, scrape out the pulp and add to the whipped cream.

Soak the gelatine in water, squeeze it out properly and let it melt in the hot, but no longer boiling whipped cream. Pour into 4 dessert bowls and refrigerate for 2 hours.

Clean the elderberries, cook them to compote, then pass them through a fine sieve and mix with sugar and sour cream.

Dip the ramekins with the jellied whipped cream in water and invert onto 4 dessert plates. Serve whipped cream with dahlias with the elderberry pulp.

Preparation Tip:

Pansies and fennel umbels, roses, asters and dahlias not only belong in the vase, but are suitable for consumption, in the event that they are unsprayed. Flowers from the florist are not suitable for the kitchen, plants from the own balcony box or from the own garden can be used, if they are not excessively fertilized or chemically treated.

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