{"id":44581,"date":"2020-09-10T12:07:05","date_gmt":"2020-09-10T10:07:05","guid":{"rendered":"https:\/\/carmencita2.dev3dids.com\/recetas\/flor\/"},"modified":"2023-10-24T22:51:42","modified_gmt":"2023-10-24T20:51:42","slug":"flower","status":"publish","type":"page","link":"https:\/\/carmencita.com\/en\/recipes\/flower\/","title":{"rendered":"Flower"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"44581\" class=\"elementor elementor-44581 elementor-9562\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-279916e elementor-hidden-phone elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"279916e\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-2fab6c0\" data-id=\"2fab6c0\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4824448 elementor-widget elementor-widget-text-editor\" data-id=\"4824448\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><span style=\"color: #000000;\">Kiko Moya<\/span><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2812449 elementor-widget elementor-widget-text-editor\" data-id=\"2812449\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>L\u2019Escaleta (Cocentaina, Alicante)<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-34439ea elementor-widget elementor-widget-heading\" data-id=\"34439ea\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Flower<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0d57d22 elementor-widget elementor-widget-text-editor\" data-id=\"0d57d22\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>With saffron<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-22ce423 elementor-widget elementor-widget-image\" data-id=\"22ce423\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"85\" height=\"85\" src=\"https:\/\/carmencita.com\/wp-content\/uploads\/2020\/09\/ingredientes-azafran.png\" class=\"attachment-large size-large wp-image-40207\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-df082fe elementor-widget elementor-widget-text-editor\" data-id=\"df082fe\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Preparation<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cb076c6 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"cb076c6\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>For the zabaione:<\/strong><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-993a9d1 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"993a9d1\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul>\n<li>Put the butter and saffron together to steep for 4 hours at 55 \u00baC.<\/li>\n<li>Mix the egg yolks, rose water and wine together.<\/li>\n<li>Whip the mixture in a bain-marie. Next, add the butter with saffron and continue whipping until the mixture begins to firm up. Drain and put in a siphon bottle with a double charge.<\/li>\n<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ab7cf3f elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"ab7cf3f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<\/p>\n<p><strong>For the pickled roses:<\/strong><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-537deec elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"537deec\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul>\n<li>Bring the honey, vinegar and rose water to a boil. Afterwords, pour the hot mixture over the rose petals and, over heat, close the container in order to pasteurise the pickled roses.<\/li>\n<li>Let it marinate for at least a week. At the end of that time, triturate the pickling liquid until homogeneous.<\/li>\n<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5a63274 elementor-widget elementor-widget-text-editor\" data-id=\"5a63274\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Presentation<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bad9716 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"bad9716\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>On the plate, place a dot of pickled rose and then the zabaione, pollen, the lyophilised raspberry and the flowers.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cf2be65 elementor-widget elementor-widget-text-editor\" data-id=\"cf2be65\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Meaning<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-948011c elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"948011c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>The humble, delicate origin of the saffron contrasts both with its economic value and its flavour, which permeates thousands of such important recipes in our culture. <br \/>This dish tries to showcase precisely its origin: a flower It is important for the texture and flavour of the fresh pollen of aromatic plants of Montcabrer that the bees gather in their hives.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-cff57f2\" data-id=\"cff57f2\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c256ed3 elementor-widget elementor-widget-image\" data-id=\"c256ed3\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"782\" height=\"1024\" src=\"https:\/\/carmencita.com\/wp-content\/uploads\/abespeciario\/carmencita-100-recetas-chef-kiko-moya-flor-con-azafran-782x1024-1.jpg\" class=\"attachment-full size-full wp-image-45045\" alt=\"\" srcset=\"https:\/\/carmencita.com\/wp-content\/uploads\/abespeciario\/carmencita-100-recetas-chef-kiko-moya-flor-con-azafran-782x1024-1.jpg 782w, https:\/\/carmencita.com\/wp-content\/uploads\/abespeciario\/carmencita-100-recetas-chef-kiko-moya-flor-con-azafran-782x1024-1-229x300.jpg 229w, https:\/\/carmencita.com\/wp-content\/uploads\/abespeciario\/carmencita-100-recetas-chef-kiko-moya-flor-con-azafran-782x1024-1-768x1006.jpg 768w\" sizes=\"(max-width: 782px) 100vw, 782px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5d95bca elementor-widget__width-auto elementor-widget elementor-widget-image\" data-id=\"5d95bca\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"231\" height=\"149\" src=\"https:\/\/carmencita.com\/wp-content\/uploads\/2020\/09\/100_Laurel@2x.jpg\" class=\"attachment-large size-large wp-image-40484\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-faca76c elementor-widget__width-auto elementor-widget elementor-widget-text-editor\" data-id=\"faca76c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>A hundred years of cooking with spices<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2cefe91 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"2cefe91\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9226e08 elementor-widget elementor-widget-text-editor\" data-id=\"9226e08\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Ingredients for 4 people<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-610219b elementor-widget__width-auto elementor-widget elementor-widget-text-editor\" data-id=\"610219b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>For the saffron zabaione:<\/strong><br \/>50 g of pasteurised egg yolk<br \/>100 g of white wine<br \/>100 g of butter<br \/>20 g of rose water<br \/>0.5 g of Carmencita saffron<br \/>Fresh pollen<br \/>Lyophilised raspberry<br \/>Fresh flowers<br \/>Flower of Sichuan pepper<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-122bb7c elementor-widget__width-auto elementor-widget elementor-widget-text-editor\" data-id=\"122bb7c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Pickled roses:<\/strong><br \/>180 g of honey<br \/>140 g of rose water<br \/>140 g of vinegar<br \/>2 g of xanthan gum<br \/>Rose petals<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e01e8d7 elementor-hidden-desktop elementor-hidden-tablet elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e01e8d7\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-9b95086\" data-id=\"9b95086\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c0e6237 elementor-widget elementor-widget-image\" data-id=\"c0e6237\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/carmencita.com\/wp-content\/plugins\/elementor\/assets\/images\/placeholder.png\" title=\"\" alt=\"\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-44824c3 elementor-widget__width-auto elementor-widget elementor-widget-image\" data-id=\"44824c3\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/carmencita.com\/wp-content\/plugins\/elementor\/assets\/images\/placeholder.png\" title=\"\" alt=\"\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-24976f4 elementor-widget__width-auto elementor-widget elementor-widget-text-editor\" data-id=\"24976f4\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>A hundred years of cooking with spices<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-de90a97 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"de90a97\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-eeb3d42 elementor-widget elementor-widget-text-editor\" data-id=\"eeb3d42\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><span style=\"color: #000000;\">Kiko Moyaeeee<\/span><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9298d54 elementor-widget elementor-widget-text-editor\" data-id=\"9298d54\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>L\u2019Escaleta (Cocentaina, Alicante)<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3124f38 elementor-widget elementor-widget-heading\" data-id=\"3124f38\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Flower<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-333d02b elementor-widget elementor-widget-text-editor\" data-id=\"333d02b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>With saffron<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f89839f elementor-widget elementor-widget-image\" data-id=\"f89839f\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/carmencita.com\/wp-content\/plugins\/elementor\/assets\/images\/placeholder.png\" title=\"\" alt=\"\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-327c0df elementor-widget elementor-widget-text-editor\" data-id=\"327c0df\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Ingredients for 4 people<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e28d545 elementor-widget__width-auto elementor-widget elementor-widget-text-editor\" data-id=\"e28d545\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>For the saffron zabaione:<\/strong><br \/>50 g of pasteurised egg yolk<br \/>100 g of white wine<br \/>100 g of butter<br \/>20 g of rose water<br \/>0.5 g of Carmencita saffron<br \/>Fresh pollen<br \/>Lyophilised raspberry<br \/>Fresh flowers<br \/>Flower of Sichuan pepper<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-312fb5c elementor-widget__width-auto elementor-widget elementor-widget-text-editor\" data-id=\"312fb5c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Pickled roses:<\/strong><br \/>180 g of honey<br \/>140 g of rose water<br \/>140 g of vinegar<br \/>2 g of xanthan<br \/>Rose petals<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e0a96c6 elementor-widget elementor-widget-text-editor\" data-id=\"e0a96c6\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Preparation<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-67c5eb6 elementor-widget elementor-widget-text-editor\" data-id=\"67c5eb6\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>For the zabaione:<\/strong><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ce7bee9 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"ce7bee9\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul>\n<li>Put the butter and saffron together to steep for 4 hours at 55 \u00baC.<\/li>\n<li>Mix the egg yolks, rose water and wine together.<\/li>\n<li>Whip the mixture in a bain-marie. Next, add the butter with saffron and continue whipping until the mixture begins to firm up. Drain and put in a siphon bottle with a double charge.<\/li>\n<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-88f8d84 elementor-widget elementor-widget-text-editor\" data-id=\"88f8d84\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<\/p>\n<p><strong>For the pickled roses:<\/strong><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ca0ac11 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"ca0ac11\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul>\n<li>Bring the honey, vinegar and rose water to a boil. Afterwords, pour the hot mixture over the rose petals and, over heat, close the container in order to pasteurise the pickled roses.<\/li>\n<li>Let it marinate for at least a week. At the end of that time, triturate the pickling liquid until homogeneous.<\/li>\n<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a628b9c elementor-widget elementor-widget-text-editor\" data-id=\"a628b9c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Presentation<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3c1a76a elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"3c1a76a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>On the plate, place a dot of pickled rose and then the zabaione, pollen, the lyophilised raspberry and the flowers.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f749aad elementor-widget elementor-widget-text-editor\" data-id=\"f749aad\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Meaning<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3628a7f elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"3628a7f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>The humble, delicate origin of the saffron contrasts both with its economic value and its flavour, which permeates thousands of such important recipes in our culture. <br \/>This dish tries to showcase precisely its origin: a flower It is important for the texture and flavour of the fresh pollen of aromatic plants of Montcabrer that the bees gather in their hives.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2326b13 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2326b13\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-bae59a2\" data-id=\"bae59a2\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-bfb0964 elementor-widget elementor-widget-template\" data-id=\"bfb0964\" data-element_type=\"widget\" data-widget_type=\"template.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-template\">\n\t\t\t\t\t<div data-elementor-type=\"page\" data-elementor-id=\"28472\" class=\"elementor elementor-28472\" data-elementor-post-type=\"elementor_library\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4df000b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4df000b\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-ecc16bf\" data-id=\"ecc16bf\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5a3401f elementor-widget elementor-widget-spacer\" data-id=\"5a3401f\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Kiko Moya L\u2019Escaleta (Cocentaina, Alicante) Flower With saffron Preparation For the zabaione: Put the butter and saffron together to steep for 4 hours at 55 \u00baC. Mix the egg yolks, rose water and wine together. Whip the mixture in a bain-marie. Next, add the butter with saffron and continue whipping until the mixture begins to [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":44555,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-44581","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Flower<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/carmencita.com\/en\/recipes\/flower\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Flower\" \/>\n<meta property=\"og:description\" content=\"Kiko Moya L\u2019Escaleta (Cocentaina, Alicante) Flower With saffron Preparation For the zabaione: Put the butter and saffron together to steep for 4 hours at 55 \u00baC. 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