Sunday Telegraph "The leaves were exceptionally good".
Anneka Rice on Radio 2 - "Almost too beautiful to eat"

Friday, 18 April 2014

Edible Flowers: Bellis Confetti for cocktails

Edible flowers make a lovely additions to cocktail glasses and none more so that bellis daisies. These little beauties are amongst the first edible flowers to appear in the Spring and continue to produce flowers for months to come. Their confetti like petals are very popular with the chef fraternity who love to sprinkle them on a range of sweet or savoury dishes.



To create a petal rim to your cocktail glass mix the petals with some caster sugar. About 1/3rd petals to 2/3rds sugar.



Turn your glass upside down and carefully dip the rim of your cocktail glass in a shallow dish or saucer of sugar syrup or cordial (we like elderflower). Lift it out and hold it there for a moment or two to ensure that the syrup has dripped off and is not going to run down the glass when you right it. Then carefully dip the glass into the petal/sugar mixture so that it sticks to the glass.  Shake off any surplus and right your glass.







One of the nice things about this recipe (yes I know I can only very loosely describe this as a recipe!) is that it can be done literally hours in advance and the petals will continue to look great.

If you are serving tequila then you could rub the rim of the glass with a squeeze of lime juice before dipping the glass in a mixture of salt and petals instead.