The strong attraction we feel for flowers most probably lies in the fact that their beauty and perfection last for a short time, destined to disappear and to be reborn elsewhere, according to the passing of hours, days and seasons. A mystery that man has always sought to ‘fix’ in time in order to be able to enjoy it at any time, using artistic techniques such as painting, sculpture, photography or with skilful craftsmanship (such as embroidery, crochet, drying or essence extraction).
In confectionery, sugar is used to crystallise and preserve certain flowers at the moment of their greatest beauty, as in the case of mimosas, violets or roses, so that these small flowers can also be appreciated using papillae.
A simple and safe method of preserving certain characteristics of flowers is to make them into a tasty jam or jelly, to be used in the preparation of cakes and sweets.
Rose or violet petals, lavender flowers, rosemary or rosehip berries (or gooseberry) are the most commonly used flowers for making jam, either pure or combined with certain fruits such as apples, which are very useful to give sweetness, texture and strength to jams.
Ar.pa Lieviti can help you with a gluten-free product designed to make perfect jams and jellies: Prestomarmellata, available in practical 30 g sachets, can be added to sugar and the basic ingredients (flowers and fruits).
A curiosity to conclude: with the dandelion flower you can prepare a thick and aromatic syrup, used instead of honey in vegan diets as it brings back the delicate and transparent yellow colour, together with the sweetness and floral notes, typical of honey.
Recipe :
The recipe we propose this month is Torta delle Rose, where the reference to flowers is in the surface composition of the little roses of dough, embellished with a dusting of Ar.pa. Vanilla Impalpable Sugar.
