Cream of Golden Apples and Flowers
Sauté 40g of shallots in 20g of Trentino butter, then sprinkle over 50 ml of white wine. Peel and finely cube one potato and add it to the mixture. Pour over 400ml of vegetable stock. Halfway through cooking, add 1 Golden Delicious apple that has been peeled and grated.
When cooked, blend everything together and at the end add 100ml of cream. Garnish with a skewer of apples and edible flowers.