Honeysuckle is in bloom right now. It seems to be everywhere, if you drive with your windows down, the perfume from this wildflower rushes in with the breeze. Honeysuckle has such a wonderful aroma and flavor and that flavor can be captured, you just have to pick a lot of the blossoms. So the other day I grabbed a quart container and walked behind the restaurant to pick some blossoms. Our bartender Jay joined me, he’s making a bottle of infused gin, that’s right, honeysuckle gin. So I picked a bunch of the blossoms and made a custard for our strawberry short cake dessert. Here we go:
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6 Responses
Sadly, the aroma of fresh honeysuckle is not common in NYC but I imagined that I could smell the fragrance after reading your vivid article. The dessert looks delicious! And, tell Jay to make me some honeysuckle vodka (I’m not a gin drinker!)
What a lovely infused custard! Is it local?! Sometimes that question just makes me laugh! 😉
Just shows what a numpty I am. My neighbour has Honeysuckle and it grows over and through the fence. I chop it off and throw it in the compost, numpty and my grand kids love my home made custard, maybe they will like this too….
I wish I could get honeysuckle. I have too many dessert ideas. Good that you’ve got some a few feet away!
Hold on there, honeysuckle… I had no idea you could cook with the blossoms. Too bad we don’t honeysuckle in California!
I’ve never had an infused custard or at least I don’t think I have. This sounds interesting!