"Snowed-in Hibiscus"
April 14, 2015 08:31| Recipe by: Tiphaine Campet, ChezPrune.com, Creatrice/Styliste Culinaire www.artetcuisine.fr |
| Serves 11 |
150g of fresh and creamy brillat-savarin (cheese)11 Wild Hibiscus Flowers
40g of creamy blue cheese
1 spoon of Wild Hibiscus Flower Syrup
1 passion fruit
Method |
Smash with a fork the fresh Brillat-savarin with the blue cheese cream and the spoon of Wild Hibiscus Flower Syrup. Whisk to obtain a smooth texture. Take out the Wild Hibiscus Flowers from their syrup and drain them on an absorbent paper.
Stuff them with the creamy mix with a pastry bag of 2 little spoons.
Put the Snowed-in Flowers in an airtight box in the freezer during 2 hours before serving.
Just before serving, out of the freezer, add on the top of each flower 3 passion fruit seeds.
Serve and enjoy if frozen.
