Gladiola petals and spicy violet pearls
Item 1 of 1
Pascal Aussignac makes brilliant concoctions with edible flowers, as shown in this magnificent starter. With gladiola petals and the tastes of violets and garlic, this flower recipe is a simple way to make an exquisite impact on the dinner table.
First published in 2015
Ingredients
Metric
Imperial
Gladiola petals
- 50ml of violet syrup
- 1/2 lemon, juiced
- 2g of garlic purée
- 1 pinch of cayenne pepper
- 30 Gladiola petals
- salt
SAVE RECIPE
Method
1
Combine the violet syrup, lemon juice, garlic purée, cayenne pepper and a pinch of salt. Whisk and adjust the seasoning. You can add more cayenne pepper if a spicier sauce is required
- 50ml of violet syrup
- 1/2 lemon
- 2g of garlic purée
- 1 pinch of cayenne pepper
- 30 Gladiola petals
- salt
2
To serve, arrange the petals on the plates and just before serving flick the violet dressing on and around the petals
First published in 2015
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