Elderberry Foam with Strawberries

For the compote, rinse, clean and drain the strawberries. Cut off 800 g of strawberries, mix with sugar and juice of one lemon, steep for 15 min. 2. Pour cooked strawberries into a fine sieve, collect the juice (about 300 ml). Cut remaining strawberries in half, larger ones in quarters. Bring the juice to the boil in a saucepan and lightly thicken with the cornstarch stirred smooth in a little cold water. Add the strawberries and allow to cool. 3.

Soak the gelatine in cold water. Whip egg yolks with 30 g sugar and wine in a whipping kettle in hot water until creamy. Squeeze the gelatine and let it melt. Season with elderflower syrup. Whip in a cold water bath until cooled down. Whip egg whites with remaining sugar until stiff. Whip the whipped cream until stiff. start by folding the whipped cream, then the snow into the cream. Leave to cool until serving.

For the Kratzete, mix flour with milk, 2 eggs, 2 egg yolks and 1 pinch of salt and let sit for 10 minutes. Whip the egg whites with 40 g sugar until stiff and fold into the batter. Heat 20 g butter and oil in a large frying pan. Pour in the batter and cook over medium heat for 2-3 minutes with the lid closed. Turn the pancake to the other side and cook over medium heat for 8-10 minutes with the lid closed.

5. tear pancakes into pieces on a work surface with 2 forks. Heat remaining butter in frying pan and cook pancake pieces in it.

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