Yippee it’s nearly summer… let’s celebrate by bringing beautiful delicate petal to cheer up our plates. For so long we have been eating herbs but only few of us have been brave enough to add flowers to our dishes. Perhaps if one knew which flowers to eat then they would take the leap.
To begin with, unless stated NEVER use flowers that has not been grown organically for consumption; they will be full of pesticide and a definite no no! Having a garden is great but not indispensable, a windowsill or hanging pots are ample space to grow an organic source of deliciousness.
There is more than 250 species of flowers which are comestible… but I have chosen my favourites to keep things simple.
Let’s start with pansies. I must admit the flavours is subtle with a delicate hazelnut note, but the colourfulness and areas of varieties makes it my first choice. It can be simply added as decoration to a cake, thrown in salad to give it that little “power flower” or added to Fromage Frais to lift your spring/summer cheese plater.
Pimp that cake!
I would have love to show you the all cake but this is the only morsel I have managed to save and took a very quick snap…
This will make 6-8 servings – What you will need:
- 1 Victoria sponge cake I have bought mine form our local farm – Sandy Lane
- A handful of blackberries picked form your nearest edge 🙂
- Few yellow and purple pansies
- Fresh Mint
- Fresh creme
- Brown sugar
- Vanilla paste
Mix the cream, vanilla paste and brown sugar together and beat until you get a whip cream consistency.
With a pipping bag decorate your cake starting with the outside.
Wash the flowers and blackberries and dry by laying on a piece of kitchen rolls, be gentle with those you don’t want to crush or damage those beautifully delicate ingredients 🙂
Place the blackberries and the top and the flower in the centre and decorate with fresh mint.
And voilà… Bon appetit ♥♥♥