It’s acacia flower season,

the tradition calls for fritters, but it gets old, so, here’s a simple dessert preparation that preserves the delicate aroma of acacia flowers.

For about 6 small jars or ramekins:

• 50 cl whole milk
• 25 cl water from a fresh coconut / or 1 packet of frozen coconut water with pulp
• 5 cl fresh cream
• 20 g sugar
• 2 packs of agar-agar
• 15 cl water
• 50 g fresh acacia flowers, stemmed and cleaned

Yes, cleaned – as acacia trees grow outdoors, they tend to attract little critters, so… yeah… clean :-p

Optional:

• 1 tablespoon yuzu syrup (which you can prepare during the season by following, for example, [this recipe]).

First, collect the coconut water and pulp – by piercing, cracking, or defrosting, as needed.
Dice the pulp into small cubes (brunoise) and set aside.

It’s simple: we’ll infuse the flowers for 40 minutes at 70°C in all the mixed ingredients EXCEPT the agar-agar and 10 cl of water.

Stir regularly to ensure all the flowers are well-soaked in the mixture.

At the end of the infusion, strain and gently press the flowers to extract any residual liquid.

Return the mixture to 70°C, heating the agar-agar in a bit of water in the meantime.

You don’t have to use both packs entirely—1½ packs will provide a sufficiently firm texture.

Incorporate the agar-agar gel into the base mixture, add the coconut pulp, and pour into the ramekins or jars.

Refrigerate for 12 hours to ensure uniform setting.

You can serve it with a fruit coulis, caramel, or something else depending on your preference. But be careful—not to overpower the delicate acacia flavor. Here, a tablespoon of yuzu syrup adds a slight tangy note.