Raspberries in Elderflower Gelée with Sabayon

Boil the apple juice with 200 ml of white wine, sugar, half a lemon and orange, then add the elderflowers and press them into the gravy with a spoon. Let it boil again, put a lid on it, put it aside for 30 minutes, then pour off the gravy through a fine sieve.

In the meantime, soak the gelatine in cold water and let it melt in the hot elderflower stock (add sugar if necessary).

Cool the broth in the refrigerator, but do not gel it yet. Cut coconut pralines in half, have washed sorted out raspberries ready, alternate raspberries and pralines in four bulbous dessert bowls, pour on the chilled elderflower broth and set in about

4 hours in the refrigerator to set.

Just before serving, cook the sabayon. To do this, beat the whole egg, yolks, sugar, white wine, coconut liqueur and flakes in a baking bowl over a boiling water bath with a whisk, then whisk again in a cold water bath until a little colder.

Spread sabayon evenly over jelly. Decorate with a few fresh elderflowers (substitute grapefruit slices) and half a coconut praline.

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