Gladiola petals and spicy violet pearls
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.
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Ingredients
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Imperial
Gladiola petals
- 50ml of violet syrup
- 1/2 lemon, juiced
- 2g of garlic purée
- 1 pinch of cayenne pepper
- 30 Gladiola petals
- salt
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
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Gladiola petals and spicy violet pearls
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© Great British Chefs 2019