May 22, 2013
I read on one blog that if Spring doesn’t look like it should, at least we can have it on a plate. This is what I did. I put flowers on mine. I’m sure you’ve heard about edible flowers, I did as well. But today was the first time I tried it. I made a small research in internet and found many interesting informations. For instance, we should be sure that flowers have not been sprayed with chemicals before we use it. The best idea would be to collect it from your or your friend’s garden, or maybe buy it from a garden, where we’re sure that anything dangerous for our health was used on it.
I must tell you that it’s an amazing feeling to have a delicious bowl decorated with flowers, that you can actually eat. And, of course, it’s like eating Spring. I used pansies, nasturtiums and carnations. You just need few, it’s worth trying.
You will need for lemon yogurt creme:
- juice from 1/2 lemon
- zest from 1 lemon
- 1/4 cup sugar
- 1 egg yolk
- 2 tbsp butter cut into small (30g)
- 1/4 cup greek yogurt
You will also need:
- 1/2 cup toasted almonds
- 1/2 cup blueberries
- 1/2 cup granola
- edible flowers (pansies, nasturtiums and carnations)
In a small pot place lemon juice, lemon zest, sugar and egg yolk. Cook it on a medium heat, stirring constantly with a wooden spoon, until it gets thick (about 10 minutes). When ready, put it on side and add butter cut in small pieces. Stir it until butter melts and leave to cool. When it’s cold add yogurt and mix it in.
Toast almonds on a frying pan on one teaspoon of oil. When all ingredients are ready start to layer all ingredients. Start with granola, than half of nuts, yogurt-lemon mix, berries, the rest of nuts, cover with the rest of yogurt mix and garnish with edible flowers.