April bonbons
Mallow Caramel
Orange Blossom
Kahlua Cream
Pumpkin Seed Gianduja
April is right in the hungry gap - the part of the year were very little is in season, so we have to get a little creative with what’s in the store cupboard and the few fresh bits and bobs that are available.
Last year I made an infusion of mallow flower buds in @willysacv and mallow is just coming back into season, but at the moment just the leaves and roots. Mallow root used to be the way marshmallows were flavoured and that’s how they got that name. Since learning this I’ve wanted to play with this plant. I used the infused vinegar to finish a caramel ganache in this bonbon and it has imparted its earthy, floral and slightly herbal flavours. My wife said the finished bonbons are “very yummy”
Orange blossom water is made from the flowers of a kind of orange, which makes sense. It has a floral orangey flavour that I have combined with a Bit of real orange and some orange oil to make a gel filling that my wife really enjoyed- and she normally hates chocolate orange things! I can’t take all the credit for this triumph though as I completely stole the idea from @thelittlehousedorset 😀
I had some “spirit of the valley” brandy from @fromevalleyvineyard and some fantastic coffee from @millbankcoffee - both local producers that I love - so I thought it would be rude not to combine the two into something as delicious as these yummy little Kahlua flavour treats.
Some of you will remember the last time I made a pumpkin seed gianduja. I certainly remember the amount messages I got asking to make it again.
Earthy, salty, sweet and with a wonderful roastedness & layers of @zazouemporiumvanilla
This limited edition keto collection is available now.
🖤
Stay healthy