I could not help experimenting with edible flowers this year too.
Violets were blooming for one month already. But cold weather and rain stopped me from picking all of them. I could fill only one box of these fragrant flowers.
I dried off some to make a healing infusion in winter times.
Another part I covered with boiling water and left for 24 hours to make a violet extract. As I didn’t want to use sugar for preserving I put the blue liquid in the freezer. I am still meditating on how to use it best.
Violets are most amazing dipped in honey. Their aroma made the honey so fragrant in just a couple of days. I tasted the honey with pancakes and used it to sweeten my first chocolate sweets made as follows:
3 tablespoons coconut milk;
3 tablespoons honey with violets;
80 g cocoa butter;
20 raw cashew nuts.
I melted the cocoa butter.
Mixed the honey and the milk and added the mixture to the melted cocoa butter.
Set one cashew in each mould and poured over the mixture.
Cooled them in the freezer for 40 minutes.
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