"This mildly exotic recipe is contained in the "Honeymoon Cookbook", which the Swedish "Kooperativa Förbundet" distributed to all newlyweds during the 1930's. Although we have not yet tried ourselves, we believe it might also work with lilacs!"
Recipe by: annoa
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Freshly collected flowers of violets
Sugar solution: 0.5 kg sugar, 0.1 kg glucose, 1 dl of water
Proceed as follows:
Prepare the sugar solution by boiling the mixture until sugar and glucose have dissolved.
Let the solution cool but not to the extent that sugar crystals begin to precipitate.
Put the flowers of violets in a strainer and dip them into the solution.
Let them cool and dry on a roster or a paper towel.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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