Elderflower syrup: Boil water with sugar, skim off rising foam with a spoon. Fill baking bowl with plucked flowers very full. Stir in lemon zest, fill with syrup and juice of one lemon. Place plate on top of everything together so blossoms are completely in liquid. Cover with plastic wrap and leave to cool and infuse flavor for one night. Strain through hair strainer.
Potato chip chips: Heat milk and add sifted flour and sugar ‘in a fall’, all at once. Stir and bring to boil until quantity becomes homogeneous and separates from frying pan. Mix dough heartily in hand mixer. Brush still warm amount thinly on baking sheet lined with baking parchment. Bake in oven preheated to 200 degrees until golden brown. Immediately remove from paper and break into pieces.
Sorbet: Mix elderflower syrup with soft boiled pear.
Extend the quantity with champagne and water and season with a little lemon juice. In sorbet machine form and turn up, respectively in a bowl in the freezer freeze between 45 and 60 min. Blend all half an hour with blender until firm. Serving.
Dressing: Cut strawberries into 2 mm narrow slices. Place decoratively on flat plates and drizzle with a tiny bit of elderflower syrup and a trace of juice of one lemon. Sprinkle with mint leaves cut into fine strips. Season with a little ground pepper.
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