Easter seems to somehow lend itself to an orgy of edible flowers to complement all the traditional Easter feasts and treats, showing spring off to its full early potential of new growth... we hope!
Trying violet sugar. I often do flower sugars but I have never tried violet sugar so I thought I'd have a go and see if it works. I'm going to store it in a dark cupboard for a few weeks before trying. Put it in a funky jar and it makes a nice gift too.
Primrose lollies made with the following recipe:
• 210g caster sugar
• 85ml liquid glucose or golden syrup
• Edible flowers
• flower essence to flavour
• natural food colouring of your choice if required
1. Heat the sugar, glucose and 125ml water together in a saucepan over a low heat. Stir to dissolve the sugar.
2. Continue to boil the syrup, without stirring, until it reaches hard crack stage or 149°C to 154°C on a sugar thermometer.
3. Place flower/s into lolly moulds.
4. Once the syrup has reached the right stage, add a few drops of essence and colouring of your choice. Stir well and pour the syrup carefully over the flowers in the lolly moulds. Place a lolly stick in each and leave to set.
Chocolate flower Easter eggs using vintage egg moulds.
Primrose and white chocolate cheesecake.
Primrose, violet and viola ice bowl.
Now that was a delicious floral Easter!
Happy April! Apparently, it's going to be a cold one.