The French Aromandise dries many types of flowers from organic farming for culinary applications. Let these colorful flavor enhancers infuse on low heat in a liquid, the aroma completely penetrates. The liquid can be processed into meringue (infuse in sugar syrup), sweet marinades for fruit (desserts), but also in liqueur or spirit. Use the liquid also in a mousse or chocolate filling or in crème anglaise to make ice cream. This beautiful ruby-red hibiscus flower has a crunchy texture.
België (nl)