Fleurs dans mon Assiette

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Fleurs dans mon Assiette Even in the depths of winter, we have cultivated and wild flowers in our garden. Until I started this book, I hadn't used them to their full potential. Having tested the possibilities of many of the edible flowers, I now use them not only for enhancing the decoration of a plate, but also for making sugars, syrups, sorbets, and ice creams, as well as principal ingredients for savoury and sweet dishes. This way I can enjoy the pleasure of our garden all the year round.

 

 

 

 

 

Pink Mousse "Pink Mousse" - In France they make a wonderful strawberry flavoured sweet called "Tagada". It melts easily when heated and mixes well with other ingredients. In this mousse recipe I have combined it with rhubarb and rose syrup to make a simple but unusual dessert.