Tuesday, April 28, 2015

Gourmet Wisteria??

Wisteria Dessert Treat

According to the local newspaper "it is the moment to regale your senses in observing, in smelling and yes...even in eating the flowers of wisteria that are bursting in the gardens. Originally from Asia, the wisteria produces flowers with an unequal odor. But watch out, if the flowers are edible, the leaves and twigs on the other hand are toxic".

The second part of the "it is the moment to..." is this recipe -

Wisteria Souffle´
Preheat the oven to 200 degrees celsius. 
Mix 75 g of flour
4 soup spoons of sugar
1 egg
10 cl of milk
then blend in 4 egg whites whipped into snow whites
Add 100 g of wisteria flowers equeutees - "to remove the stalks from". Often my recipe includes a French English dictionary.

Cook in ramekins for 15 minutes - be sure not to open the oven during this time

I was pleasantly surprised by how lovely the soufflé´looked. But, Tom and I both agreed that there was really not much flavor. For some reason we thought of the story of The Emperor's New Clothes. The notion of wisteria flavor being so exotic it seems it would be easy to persuade you to test your culinary sensitivity to this amazingly sublime taste - but, is there really any taste....?

No comments: