Here is a lovely recipe idea from James Wong on using your Electric Daisies
Whether it’s a tongue tingling dessert or the ultimate between course palate-cleanser, this curious ‘fizzy’ sorbet is guaranteed to bring a smile to your mate’s faces.
- 3 fresh mangoes, peeled, seeded and sliced
- Finely grated zest and juice of 2 limes
- 250g icing sugar, sifted
- 1 small red chilli, finely chopped, plus a little extra for garnishing
- 9 small electric daisies, finely chopped, plus a little extra for garnishing
- Flaky sea salt
What to do
Blitz the mangoes, lime zest, lime juice and icing sugar in a food processor to produce a smooth purée.
Pour into a Tupperware container and pop in the freezer for 1 hour.
Give the mixture a quick stir once every hour until fully frozen (this will take about 4 hours). During your final stir, sprinkle in the chilli and electric daisies and mix well.
Wipe the rim of a martini glass with a slice of lime to coat it in a thin layer of lime juice, flip it over and dip the rim into a mixture of sea salt and chopped electric daisies.
Serve the sorbet in the salt-rimmed glass and garnish with electric daisies and freshly sliced chillies.
Learn more about these fizzy little blooms in James Wong’s short video below: