Elderflower Tartlet with Strawberry Sauce

For the elderflower tartlets, wash berries, cut into quarters and puree with 1 tablespoon agave syrup. Then pass through a sieve and season with sugar.

Separate the eggs and beat the egg whites with a pinch of salt. Beat the yolks with 2 tablespoons of agave syrup until thick and fluffy, add the lime zest.

Carefully fold the snow into the egg yolk mixture, mix flour with baking powder and fold in carefully as well.

Grease 4 small ramekins with the butter and sprinkle with the sugar. Spread the batter in the ramekins, smooth it out and place the elderflowers in it.

Bake in the oven at 180 degrees for about 8-9 minutes. Then turn out onto plates and serve the elderflower tartlets with the strawberry sauce.

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