March
Easy
For the pantry
10 min.
Violet sugar
Ingredients
- 100 g sugar
- 100 g violet flowers (or rose hip flowers)
- 100 g fresh cornflower
- A dash of salt
Equipment
- Blender
- Preservation jar
Directions
- Put salt, flowers, and sugar in the blender, and blend until the whole mass is purple.
- Pour the mixture into a preservation jar. You can use it for up to a year.
Tips
Use the violet sugar to top any dish with a delicate, sweet flavor.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
