Rose Petal, Milk and Honey Agar Agar
Enjoying the beautiful sights, smells and sounds Spring-time brings? I’ve been admiring the swift emergence of cherry blossoms, marigolds and daffodils scattered about everywhere I look. I’ve been detecting the scent of invigorating freshly cut grass through the gentle breeze, and waking up to birdsongs. Okay, I admit that the birdsongs can get really annoying when I’m recovering from a long night of studying and writing, or worrying about studying and writing.
I love cooking with flowers and this has to be one of the easiest flower desserts ever. Layers of rosewater and milk and honey are set together with agar-agar concealing real rose petals. Striking and delicious you say? Agar-Agar is a flavourless product derived from seaweed and is usually used in Japanese kanten. It sets much firmer than your average vegetarian gelling agent (such as vegetarian gelatine), and thus has a denser texture. Spring is the perfect season to experiment with floral cuisine, so keep your eyes peeled for any edible flowers you can cook up a storm with (obviously not a real storm. Why ruin this perfect weather?)
Note: I made the individual layers one at a time because each layer must lightly set in order to top it with the liquid for another layer. Feel free to scatter rose petals in between the layers as you go.
Of course, you can build up more layers, smaller layers, bigger layers and layers of assorted colours according to how much time you have and how pretty you want it to be. Also, using different flowers would also be great. Next time I do this I hope to try it with violets (minus the honey because violets have a powerful flavour, as does honey); I think the colours would be extraordinary and the flavour, well… I’ll let you be the judge of that.