27 Apr 2011

Good Enough To Eat

Not only do flowers look beautiful in our homes, they can make a delicious addition to the kitchen table as well. Rose petals have been popular in desserts in the Middle East for centuries, while in southern France a touch of lavender is known to add a heady je ne sais quoi. While not all flowers are recommended for ingestion, in the right recipe, they can bring a surprising kick to traditional dishes. Edible flowers are as diverse in flavour as their cousins in the vegetable garden: daisy petals are tangy while those on dandelions taste like mushrooms fried in butter; violets have a sweet taste while lilacs are lemony.

Pastry chef Anthony Miller shares some of his favourite floral recipes:

Milk Chocolate Lavender Truffles

175g          Heavy whipping cream
5g               Lavender
300g         Milk chocolate
30g            Unsalted butter (softened)

1.    Bring cream to the boil in saucepan.
2.    Take saucepan off heat. Add lavender and allow to infuse with lid on for 5-10 minutes.
3.    Melt chocolate about half way.
4.    Stir lavender cream to chocolate, about a third at a time.
5.    Add butter.
6.    Pour mixture into bowl and let it cool in fridge for around 2 hours, or until set. Stir every now and again    to stop it from getting too hard.
7.    Pipe mixture into balls (about 2cm in diameter) and set onto greaseproof paper.
8.    The truffles should be chilled for another hour or so before eating.
9.    For an extra punch, dip them into some melted milk chocolate first and decorate with a few lavender  leaves.

Give this recipe a try and let us know your thoughts

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