Immerse yourself in the creativity of spring with our Edible Garden, a dish that not only tantalizes your taste buds but also enchants your eyes. Our creation combines the richness of chocolate with the sweetness of sugared flower petals, the playful texture of marzipan carrots, and the refreshing zing of carrot cake ice cream. The pièce de résistance, a “glass” sugar egg, encases a tropical mango and passionfruit yolk, promising a burst of flavor in every bite. Perfect for Easter celebrations or whenever you wish to bring a bit of whimsy into your dining experience.
Ingredients:
Chocolate “Soil”:
200g dark chocolate, finely grated
Sugared Flower Petals:
Edible flower petals (roses, violets, or pansies)
1 egg white, lightly beaten
Superfine sugar
Marzipan “Carrots”:
200g marzipan
Orange and green food coloring
Carrot Cake Ice Cream:
2 cups vanilla ice cream, softened
½ cup grated carrot
½ teaspoon cinnamon
¼ teaspoon nutmeg
“Glass” Sugar Egg:
100g caster sugar
2 tablespoons glucose syrup
A few drops of food coloring (optional)
Mango and Passionfruit Yolk:
1 ripe mango, pureed
Pulp of 2 passionfruits
2 tablespoons sugar
Instructions:
Chocolate “Soil”: Spread the grated dark chocolate evenly on a plate to represent soil, creating a base for your edible garden.
Sugared Flower Petals:
Gently brush each petal with egg white.
Dip into superfine sugar to coat lightly.
Lay on a wire rack to dry.
Divide the marzipan in two. Color one part orange and the other part green.
Shape the orange marzipan into small carrot shapes.
Roll out the green marzipan thinly and cut into strips for the carrot tops.
Attach the tops to the carrots and place them on the chocolate soil.
Mix the grated carrot, cinnamon, and nutmeg into the softened vanilla ice cream.
Refreeze until firm.
Before serving, shape the ice cream into quenelles and place them alongside the marzipan carrots.
Combine sugar, glucose syrup, and 2 tablespoons water in a heavy-based saucepan.
Heat until the sugar dissolves, then simmer until it reaches the hard crack stage (150°C/302°F).
Pour onto a silicone mat, shaping into egg shapes. Allow to cool and harden.
Mix the mango puree, passionfruit pulp, and sugar.
Carefully fill the “glass” eggs with the tropical “yolk” mixture.
Assembly: Arrange the sugared petals, marzipan carrots, and carrot cake ice cream quenelles on the chocolate soil. Carefully place the “glass” egg in the center as the garden’s showpiece.
Serving Suggestion: Serve immediately, allowing guests to “crack” the glass egg and enjoy the combination of flavors and textures.Nutritional Information: While this dish is a celebration treat, moderation is key. The dessert is rich in sugar and should be enjoyed as part of a balanced diet.
Note: Always ensure the flowers used are edible and pesticide-free.
Enjoy crafting this whimsical Edible Garden! It’s a delightful project that promises to be as much fun to make as it is to eat.
