CRÈME BRÛLÉE WITH POPPY AND MALLOW 

A little sweetness ...no matter the season.

The Mallow and Poppy petals combine to create a distinctive and unusual dessert. As an aside, the Mallow/Poppy combination also works well with the retro-cool French dessert  ‘ île flottante’. 

Prepare an infusion with a pinch of dried organic Poppy petals, in 10cl of milk. Bring to the boil, then cover and set aside to cool in the refrigerator. The next day, filter the liquid by squeezing the petals.

Combine 60 g of sugar and 4 egg yolks in a bowl and whisk until the mixture whitens; add the milk , 30cl of liquid cream, a pinch of organic Mallow petals (remove the green parts ) and whisk thouroughly. Pour into 4 ‘ramekins’ (small ceramic containers typically used for crème brulée), then bake in the oven at 100°C for 1 hour. Sprinkle with sugar and grill to caramelize before serving.

A sweet indulgence that will help you sleep and clear up your cough!