As Baguio City prepares for its famous Panagbenga Flower Festival that would be heralded with the grand street dance parade on 2 March this year, some restaurants are trying to cash in on the event by offering flower-flavored gustatory treats.
One chef, for instance, has created a rose-petal flowered ice cream.
It is flavored by a rose extract made by boiling rose petals in water. Then, the rose extract is mixed with vegetable cream, coconut cream, sugar and vanilla extract.
When the mixture has been frozen to the right consistency, it can be served with caramel sauce, pumpkin seeds — with rose petals, of course, to complete the presentation.
Patrons who tried the unique ice cream give it the thumbs up, saying the flavor has just the right sweetness to it, highlighted by the unmistakable rose scent, as well as an impressive color combination.
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For another restaurant, their piece de resistance is a rose panna cotta.
It is made with fresh milk, gelatin, whipping cream, sugar and pinch of salt, cooked over medium heat and stirred until the sugar is dissolved. The mixture is then placed in glasses, garnished with rose petals and placed in a chiller for four hours to set.
For topping, strawberries, rose syrup and honey are mixed in a saucepan and boiled. The mixture is then placed in a blender. The resulting rose-flavored sauce is then placed on top of the chilled panna cotta mixture and garnished with strawberry slices and rose petals.
But hungry patrons who might want to try something more substantial can try the flower-bedecked ceviche.
It is usually made with fresh tuna and your usual ingredients for kinilaw, but with a twist. They added edible flowers such as cosmos, blue pea and fennel flower. And customers love it like bees love blooms.
But, if you’re raring for some flower-flavored food, don’t reach out yet for that rose bouquet you received last Valentine’s Day — they are likely sprayed with pesticides and won’t make for a healthy treat. You would be better off with organic flowers.
Culinary masters are apparently in continuous search of creative ways to serve new dishes. And with flowers, they can truly engage all the senses — seeing, touching, smelling and tasting.
Who knows what recipe they would think of next? Kampupot salad, anyone?
