The French Aromandise dries many types of flowers from organic farming for culinary applications. Let these colorful flavor enhancers infuse in a liquid over low heat, the aroma fully 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 lavender blossom adds a touch of Provence to your dishes.
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