Pretty as a picture: Sweet and delicious floral treats for Mother's Day

Say it with flowers this Mother’s Day by heading to the kitchen and making mum a sweet and delicious floral treat.

Lavender flower ice cream 

Makes 1 quart 

  • 1 1⁄4 cup soy milk
  • 8 sprigs fresh lavender
  • 14-ounce can full-fat coconut milk
  • 1⁄2 cup granulated sugar

Warm the soy milk on a medium heat until it begins to boil. Stir in the lavender flowers and buds. Cover and remove from the heat. Allow to steep for 20 minutes. Place a fine-mesh strainer over a medium bowl.  Pour the soy milk through the strainer to remove the lavender. Whisk in the coconut milk and sugar. Cover and chill in the refrigerator for at least three hours, then freeze in an ice cream maker. Top with lavender petals to serve.

Borrage and blackberry fool 

Serves 4

  • 1 cup heavy cream
  • 1⁄3 cup borage petals
  • 4 cups fresh blackberries
  • 1 tbsp lime juice
  • 1 tsp fresh ginger, grated
  • 1 tbsp granulated sugar

Put the cream and borage petals in a covered container and refrigerate for at least two hours and up to 24 hours. Combine two cups of blackberries with the lime juice and ginger and let them infuse for the same amount of time as the cream. Strain the borage-infused cream through a fine-mesh strainer. Purée with the sugar for five minutes, until the cream is soft and billowy but firm. Reserve 4 tbsp of borage cream. Purée the blackberry mixture, and gently fold into the borage cream. Divide the remaining blackberries between four bowls and top with borage blackberry cream. Garnish with the reserved borage cream and  borage petals.

Pansy petal pancakes 

Makes 12

  • 1 1⁄2 cups milk
  • 1⁄2 cup water
  • 1 tbsp sugar
  • 3 tbsp unsalted butter
  • 1⁄2 cup buckwheat flour
  • 3⁄4 cup all-purpose flour
  • 3 large eggs
  • 12 pansy flowers
  • Floral syrup

Purée all the ingredients together to form a smooth batter, keeping the pansy flowers to one side. Refrigerate for at least two hours and up to 24 hours. Warm the batter to room temperature and shake well. Heat a non-stick frying pan over a medium heat. Remove from the heat and pour 1⁄4 cup batter in the middle, tilting the pan to distribute it quickly and evenly. Return to the heat. After about one minute, sprinkle with pansy flowers. Use a spatula to loosen the edges of the pancake from the sides of the pan. Flip and cook for another 30 seconds. Slide the pancake onto a serving plate. Repeat with the remaining batter. Serve with floral syrup.


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