First of all I am new to Cheftalk so hello everyone! nice to meet you all^^
I have been working under a pastry chef at a restaurant for 2 years doing casual shifts along with full time study. Now I've graduated and the pastry chef left, so the title has automatically passed on to me. So now I am in charge of creating new dessert menus and while I'm not an expert (still got so much room for improvement and experience) I am ready to take on the challenge and try the best I can!
What I wanted to ask for are your opinions on floral flavoured desserts...
I am thinking of a violet vanilla parfait with rose financier, orange blossom marshmallow and possibly meringue crisps for crunchy texture, maybe lavender scented. I've read that human brain cannot recognise more than 3 flavours at a time but since the violet vanilla parfait doesn't actually taste like violet (we use the candied one called violet fragments) the parfait itself just tastes like vanilla.
Maybe rather than just scent and flavours I should use liqueurs?
Originally I thought of the Ispahan combination of rose, lychee and raspberry though. Somehow I felt adventurous and wanted to explore the world of floral flavours. But I guess there could be debates on the flowery topic, like how edible flowers are used only for decoration and not really considered part of the dish. (I do not intend to use those edible flowers though)
So please let me know what you think and what suggestions you might have! I feel like I can learn from everyone here and I'll try my best to share what I know as well ;)
Flowers I'm curious about: hibiscus and elderflower.