You want color and whimsy in your dessert? Cook with flowers: Here’s how
February 6, 2015
, 1.1By Catherine M. Allchin
The Seattle Times
MUCH OF THE past year I experimented with adding floral essences to cocktails, and this year I started to think about applying these flavors to desserts. Why not violet cupcakes or pansy shortbread? And not just on Valentine’s Day, but any time we yearn for a little color and whimsy.
Cooking with flowers is common in other cultures, and it’s easier than you might think. For starters, toss some (unsprayed) rose or lilac petals into whipped cream, or steep them in your next custard or pudding mixture. Flower sugars and butters are also great to have on hand to evoke memories of warmer days.