Jardin de fleurs pour les gourmands

For years I have been enamored with the writing of Alice Caron Lambert.  She is an expert in edible plants and she has written numerous cookbooks featuring lovely ways to incorporate flowers into various dishes.  Of course, I think the desserts are where she and the flowers shine.

I have been hunting for a copy of Jardin de fleurs pour les gourmands for years.  When I found a copy I could get shipped to the US, the book was exorbitant.  When I found a reasonable copy, they would not ship to the US.  I have been determined.

This year for Christmas, Anne managed to get a copy shipped to a friend in France who would be visiting the US.  When she arrived, she had my very own copy of Jardin de fleurs pour les gourmands in tow.  It was a truly glorious present, Anne.  Many a "cooking with flowers" book offers up recipes with flower petals sprinkled about.  While this can be a very beautiful presentation, it is not often the most creative.

It is true that Lambert does have spring salads with flowers tossed in and  directions for candied violets, but she is doesn't simply rest with violets and roses.  There are gardenias, and chrysanthemums, and tulips, oh my!  This wonderful mousse of mango and white lilies features the flower as an ingredient and as the vessel for a beautiful presentation.

Mousse à la mangue mariée au lis

12 fleurs de lis blanc odorant
3 mangues très mûres
1 citron vert
6 feuilles de menthe
150 g de sucre en poudre
4 jaunes d'oeufs
2 blancs d'oeufs

1. Laver les fleurs de Lis, éliminer les pédoncules. Mixer six fleurs sans les étamines.

2. Pelez les mangues. Coupez la chair en lamelles. Réservez quelques petits morceaux réguliers pour la décoration. Mixer la chair.

3. Pressez le citron.

4.  Mélangez les jaunes d'oeufs avec le sucre, le jus de citron, la pulpe de lis et de mangue. Battez en neige les blancs d'oeufs et ajoutez les à la crême. Mettez au réfrigérateur pendant au moins six heures.

5. Disposez des coupes de cristal sur la table ; agencez une fleur de lis dans chaque coupe. Remplissez chaque fleur de mousse glacée. Décorez chaque coupe avec une feuille de menthe et des petits morceaux de mangue.

Mango mousse a la wedding lily 

12 fragrant white lilies
3 very ripe mangoes
1 lime
6 mint leaves
150 g caster sugar
4 egg yolks
2 egg whites

1. Wash lilies, remove stems. In a food processor, chop six flowers without stamens.

2. Peel the mangoes. Cut the flesh into strips. Reserve some regular pieces for decoration. In a food processor, chop the mango.

3. Squeeze the lemon.

4. Mix the egg yolks with the sugar, lemon juice, and pulp from the lilies and mango. In a mixer, beat the egg whites until stiff, then fold in the cream . Refrigerate for at least six hours.

 5. Arrange 6 crystal goblets on the table. Place a lily in each glass. Fill each flower with mousse and garnish with a sprig of mint and and a small piece of mango.

 After all these years, it was well worth the wait. Again, Anne, thank you for the wonderful gift.