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. Be sure to use organic flowers that haven't been treated with pesticides for this recipe. These gladiola petals would be lovely for Mother's Day, foregoing the usual bouquet of flowers for something far more extraordinary

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
2.
To serve, arrange the petals on the plates and just before serving flick the violet dressing on and around the petals
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Ingredients

Gladiola petals

  • 50ml of violet syrup
  • 1/2 lemon, juiced
  • 2g of garlic purée
  • 1 pinch of cayenne pepper
  • 30 Gladiola petals
  • salt

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This gladiola petal starter from Pascal Aussignac certainly sets the bar for flower recipes. This is wonderfully simple to prepare for a truly stunning dish

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