Elderflower fritters with zabaglione

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Serves 6

For the fritters

For the zabaglione

Step 1
First, make the fritters.

Step 2
Heat the oil to 180C/350F in a dutch oven, heavy pot, or deep-fat fryer.

Step 3
Whisk the flours together, then drizzle in a little of the ice water to form a paste.

Step 4
Add the remaining water up to 150g, whisking well.

Step 5
Dip a finger into the batter and it should coat it, but the definition of your fingertip and nail should be visible through the batter.

Step 6
If it is too thick, whisk in a bit more water.

Step 7
Dip the elderflower heads into the batter, holding the stem.

Step 8
Lower the heads down into the fat, holding them there for a moment so that the flower opens up and then you can let go.

Step 9
Repeat with all of the heads.

Step 10
If you are on your own, put the fried elderflowers on a paper towel-lined plate in a warm oven until ready to serve, but leave them no longer than an hour.

Step 11
Then make the zabaglione.

Step 12
Set up an ice bath in a large bowl and place a smaller heatproof bowl inside it (glass or stainless steel is ideal).

Step 13
Heat the wine with half of the sugar in a saucepan over a medium heat until it starts to simmer.

Step 14
With an electric whisk or stand mixer with the whisk attachment, whip up the egg yolks with the remaining sugar until pale and holding ribbon shapes when the whisk is lifted out of them.

Step 15
Temper the yolks by pouring a little of the warm wine in and whisking well, then return that mixture back into the remaining wine in the pot and return to the heat.

Step 16
When a thin skin starts to form on the bottom of the pan, quickly pour the mixture out into your prepared bowl over the ice bath.

Step 17
Whisk vigorously until it has cooled down.

Step 18
Serve at once with the freshly fried fritters and a sprinkle of flaky sea salt.