– Rinse the berries well and dry out on a serviette

– Pastry: pound the yolks with the sugar and salt, add flour, vanillin and stir in the milk. Strain the pastry and carefully stir in the whisked egg-whites

– Dip the ashberry bunches into the pastry and fry immediately in a large quantity of oil. Put in a sieve or on a paper serviette and let the oil flow down

– Sprinkle the berries with the powdered sugar when serving