Recipe for salty æbleskive with asparagus and elderflower
These Danish apple doughnuts present a way to combine two of the season’s best ingredients; white asparagus and elderflower.
They are both sweet and savory, and serve as a reminder that food doesn’t always have to be complicated.
The batter is a basic recipe, so feel free to use any filling you desire.
Equipment
- Bowl
- Whisk
- Pot
- Æbleskive Pan
Ingredients
- 515 gram Buttermilk
- 3 pcs. Egg
- 212 gram Wheat Flour
- 53 gram Buckwheat Flour
- 3 gram Salt
- 10 gram Baking Soda
- 200 gram Fermented asparagus juice If you don't have fermented asparagus juice, you can make a salty mayo instead of the whole cream
- 200 gram Whipping Cream
- Fresh elderflowers Shaken well and removed from the screens
- 21 pcs. Fresh white asparagus pieces of 3 cm
Instructions
- -The Batter
- 1. Separate the eggs into whites and yolks. The whites should only be used right before making the æbleskiver. 2. Pour the yolks and buttermilk into a bowl and whisk them lightly together. Add wheat flour, buckwheat flour, salt, and baking soda to the buttermilk and whisk lightly. Set aside for 30 minutes. 4. Just before making the æbleskiver, beat the egg whites stiff and gently fold them into the batter.
- White Asparagus Cream
- (If you don't have fermented asparagus juice, you can make a salty mayo instead of the cream) 1. Heat the juice in a pot and add the cream. Cook it down to a creamy consistency over low temperature 2. Cool down.
- How to Assemble Them
- 1. Heat an æbleskive pan well and put butter in all the holes. Fill with batter right to the edges 2. Place a piece of asparagus in each hole and start turning the æbleskiver. Fry them for about 2-3 minutes. Turn them along the way 3. Let them cool slightly before dipping them in the cream and then into the elderflowers 4. Eat as many as you can ?