Nasturtium or the begonia, the bourage flower is more and more present on the plates of Chefs, primarily because of its iodized salty taste. Yet it appears slowly in pastry, where its blue color clashes and surprises.
In a book written by Olivier de Serres during the 16th century, he mentioned the existence of the bourage by placing it in the food plants. The Larousse gastronomic dictionary from 1938 also mentioned it as being “a flower used in many regions to make beignets”.
After removing the stalk, the borage flower embellishes its color and flavor to fruit salads or a simple carpaccio of strawberries. It can also be applied to a panna cotta or a portion of cheesecake. Crystallized in syrup (water and sugar), it decorates, like violet, all chocolate cakes or a Charlotte aux fraises.
These pretty blue and white flowers blend with many sweet flavors. They go perfectly with red berries and citrus. We recommend, of course, to sprinkle it on as it is, on fruit salad, panna cotta, fromage blanc, pavlovas with berries and other ice creams and sorbets. They can be integrated in soft drinks with honey and lemon juice, or to make jam, wine, liquor or infusions to eliminate our toxins. With a little more patience, they are ideal to decorate cakes by pickling or crystallizing them.