This unusual tangy dessert has a lovely perfumed, almost oriental nuance. A delicious way to enjoy the Spring blossom season on your table.
Ingredients
A handful of Magnolia Petals
1 litre of Water
1 Lemon, juice only
30g Stemmed Ginger, chopped
50ml Stemmed Ginger Syrup
50ml Agave Syrup
4 leaves of Bronze Gelatine
Jelly Moulds
Method
Soak the Magnolia Petals in a large bowl of cold water. Leave for half an hour to make sure any small bugs or impurities come out. Lift the petals out and discard this water.
Now place the petals into 1 litre of clean water. Add the lemon juice, and the 2 syrups (the Stem Ginger syrup is just the juice from the ginger jar). Place in the fridge for 2 hours to infuse.
Soak the leaf gelatine in a little cold water for 10 minutes. Then remove the leaves from the water and squeeze out any excess. Discard the soaking water.
Bring the Magnolia liquid out of the fridge and sieve out the petals. Place about a quarter of the liquid into a small pan and bring up to a simmer over a low heat. Add in the soaked gelatine and stir until it is completely dissolved. Now stir this hot liquid back into the rest, add the chopped stem ginger and pour into jelly moulds. Place in the fridge to set.
Dip the outside of the jelly mould into hot water, turn out onto plates and decorate with extra Magnolia petals.
