The short season of Acacia is just nearing its end but there are still some flowers left on the trees facing north and bloody hell, a beignet of this fragrant, nectar-rich bloom with a dollop of sheeps yoghurt sorbet is the ambrosia of desserts.
20 heads of freshly picked Acacia flowers
200g plain flour
1 beaten egg
300ml cold sparkling water
A good glug of grappa
Light oil for frying
Icing sugar for dusting
Sift the flour into a bowl and make a well in the middle. Put the egg into the well and mixing with a wooden spoon, start incorporating the egg into the flour. Gradually add the water, mixing all the time until the batter is thin, like double cream, and smooth. Finally mix in the grappa. Leave the batter to rest in the fridge for 15 minutes or so. Heat the oil in a deep pan, it needs to come at least 3cm up the sides. Test the heat by dropping in a teaspoonful of batter, it should bubble and start to turn golden quickly. One at a time, dip the flowers into the batter. Shake off the excess and lower them carefully into the hot oil, holding onto the stalk. Cook them for a few seconds on each side or until the batter turns golden.
Remove and lay on kitchen roll to absorb any excess oil.
When they are all cooked, dust with icing sugar and serve hot with a dollop of sheeps yoghurt sorbet and a glass of sweet Jurancon doux.