Updated: Aug 24, 2020
On this post I wanted to write about something unique and different. Before I write more on edible flowers. I want to share a poem that I wrote on edible flowers-
SPRING RAIN SHOWERS
BRING BRIGHT FLOWERS
COLOURFUL BALLET COSTUMES IS THEIR FEAT
DEWY FLOWERS THAT YOU CAN EAT
ADD A WOW TO YOUR DISH OR
YOUR DESSERT AS YOU WISH!
RAIs Q&A on -Edible Flowers
Question 1-What are edible flowers?
Answer 1-Edible flowers are natural flowers that you can eat. They add a visual element to your dish as well.
Question 2-So you can eat flowers?
Answer 2- You can only eat edible flowers and they include some types of flowers in a particular season. You cannot eat normal flowers that you can find in your garden though you can grow edible flowers in your garden you have to make sure that the flowers are safe to eat.
Question 3-Do edible flowers have a taste and if so do they taste good?
Answer 3- Edible flowers do have a delicate taste and a light aroma. Some flowers have a stronger flavour than others but all of them taste pretty good. Hibiscus for example has a light cranberry flavour that compliments well with desserts and salads.
Question 4-So what are some types of edible flowers?
Answer 4- This poster helped me understand more on edible flowers-
I don't want to write too much on the flowers that you can eat but I want to give you all some recipes that have edible flowers as a part of the dish-
1) Avocado and cream cheese bruschetta with edible flowers-
2) Jelly cake with berries and assorted edible flowers-
3) Bright green salad with edible flowers for a pop of colour-
4) Mini macaroons with an edible flower decoration-
5) Macaroon and coconut mushrooms with edible flower leaves and some shaved dark chocolate-
I want to share a recipe for a Rain Drop cake which is a cake that is made from agar agar and has a texture of jelly.
Homemade Raindrop cake recipe- From Tasty
Ingredients for 2 servings CHERRY BLOSSOM JELLY
4 teaspoons agar powder(8 g)
2.5 teaspoons sugar(10 g)
1 cup water(250 mL)
½ oz salted cherry blossom(20 g)
1 tablespoon agar powder(4 g)
2 teaspoons sugar(10 g)
1 cup fat free milk(250 mL)
brown sugar syrup or any other sweet syrup
matcha, for garnish
Make the cherry blossom jelly: In a small bowl, combine the agar and sugar.
Pour the water into a small pan, then add the agar mixture and stir.
Cook over high heat until the water is boiling. Reduce the heat to low and cook for 2 minutes. Meanwhile, fill a large bowl with ice and cold water.
Move the pan to the ice bath, and chill for 3 minutes, stirring occasionally.
Rinse the salted cherry blossoms and soak in water for 10 minutes. Gently squeeze the flowers to remove the calyxIn.
In an ice ball tray, place the cherry blossoms in the bottom and pour the agar-sugar mixture over them. Chill for 15 minutes.
Make the milk jelly: In a small bowl, combine the agar and sugar. Pour the milk into a small pan, then add agar mixture and stir.
Cook over high heat until the milk is simmering. Reduce to the heat to low and cook for 2 minutes.
Move the pan to the ice bath and chill for 2 minutes.
Pour the milk mixture over the chilled cherry blossom layer in the ice ball tray. Cover with the lid and chill for 1 hour.
Remove the raindrop cake from the tray, and pour the brown sugar syrup or any other syrup over it. Garnish with matcha powder, if desired.
Note-You can add a syrup to the clear jelly mix to make your raindrop cake more colourful
I hope this post inspired you to be unique with your flavours and presentation in the dishes you make.