Floral flavours like rose, geranium, lavender and hibiscus are on trend – and pretty tasty too.
White chocolate and rose mousse cones
Makes about 12 | Takes 25 mins + cooling
- 125ml cream
- 100g white chocolate, chopped
- 3ml rose essence
- drop pink food colouring
- 60ml Turkish delight, finely chopped
- 12 mini sugar cones
- rose petals, mini meringues and sprinkles, to decorate
- Heat 45ml of the cream and chocolate in the microwave for about 1 minute 30 seconds,
stirring every 30 seconds until melted. Cool.
- Beat remaining cream until soft peaks form. Fold in the cooled chocolate mixture. Fold in the
rose essence and colouring. Spoon into a piping bag fitted with a star nozzle. Refrigerate
for at least 1 hour to firm up before piping.
- Place a few Turkish delights into the base of the cones. Pipe the mousse into the cones to fill
completely. Top with rose petals, meringues and sprinkles.
Makes about 15 | Takes 35 mins + freezing
Blitz 15ml castor sugar, 8ml lavender flowers and zest of 1 lemon. Beat together the lavender mixture
with 60ml castor sugar, 120g soft butter and 5ml vanilla essence. Sift over 250ml cake flour and a pinch salt. Shape into a disc and wrap in plastic wrap. Refrigerate until firm. Roll the dough to 7mm thickness. Cut into 5cm circles and place on baking paper lined trays. Reroll offcuts. Sprinkle with castor sugar to taste. Place in freezer for 15 minutes or until firm. Preheat oven to 160°C. Bake cookies for about 15 minutes or until lightly golden around the sides. Cool on tray.
Floral yoghurt cheese
Serves 6 | Takes 15 mins + straining
Combine 2 thinly sliced spring onions, 60ml edible flower petals, 250ml Greek yoghurt and a pinch salt. Place a double layer of cheesecloth on a counter. Sprinkle a handful edible flower petals in the centre of the cloth and top with yoghurt mixture. Gather up the corners and sides of the cheesecloth and secure with twine to form a tight bundle. Hang the ball over a bowl and let the liquid drip out for 24 hours. Remove the cloth and serve the cheese with crackers.
Orange blossom pansy lollipops
Makes 8-10 | Takes 30 mins
Line baking trays with silpads or baking paper. Heat 250ml sugar, 80ml corn syrup and 30ml orange juice on medium, stirring until dissolved. Bring to a boil and cook for about 8 minutes or until the mixture reaches 150°C on a sugar thermometer. Swirl in 3ml orange blossom extract. Working quickly, pour the syrup onto the baking trays in 3 circles of about 7cm. Immediately press in lollipop sticks and press one or two pansy flowers onto each. Repeat with the rest. Cool until hard.
Serves 6-8 | Takes 25 mins
Heat enough sunflower oil for deep-frying on medium. Combine 250ml cake flour, 15ml cornflour, a pinch salt and 375ml soda water. Season. Dip about 2 handfuls nasturtium flowers at a time in the batter, shaking off excess. Fry the flowers for about 2 minutes or until just golden. Drain on paper towels and repeat with the rest. Mix 45ml sweet chilli sauce with 30ml soy sauce and serve with the tempura flowers.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTO: DYLAN SWART