Stage botanique en Haute Maurienne.
Je vous présente en vidéo une magnifique fleur comestible, « La violette à éperon des Alpes ».
Vous pouvez l’utiliser en pâtisserie pour réaliser de merveilleux sirops, des fleurs cristallisées, en décoration sur les gâteaux et glaces, en infusion pour les soirées d’hiver…
En infusion dans la crème anglaise, les ganaches, la crème brûlée à la violette à éperon…
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