Edible flowers

Recipe from Thibault Villanova's book "Cooking Like in Anime. Recipes for Real Otaku!".

Tender stuffed eggs with truffle oil are an exquisite European delicacy embodying elegance and subtlety of flavor. Their unique aroma comes from the delicate combination of creamy yolks, Dijon mustard, and truffle oil. The marinated whites take on a refined pink hue thanks to beet marinade, adding a light sweetness and freshness. This dish not only decorates the festive table but also delights with its balance of textures: velvety yolks and firm whites complemented by crunchy microgreens and hints of black salt. Served with edible flowers, these eggs become a true gastronomic work of art. An ideal choice for an elegant dinner or morning brunch, this recipe will bring joy to anyone who appreciates fine taste and the beauty of culinary art.

Dmitry Sokolov, bartender at Perepel, shared the recipe with us.

Pink glaze for kulich is a delicate, airy decoration that adds elegance and the freshness of spring shades to festive baking. The tradition of decorating kulich with glaze has roots in ancient Russian rituals, where the snow-white coating symbolized purity and solemnity. In this recipe, the classic glaze takes on an exquisite pink hue thanks to the addition of food coloring. Powdered sugar ensures a smooth and silky texture, and the intensity of color can be adjusted to taste. The glaze is complemented by delicate edible flowers, crunchy freeze-dried berries, and sugar pearls, making each kulich a true work of art. This glaze not only pleases the eye but also adds a light caramel sweetness to the baked goods, creating a perfect combination with the softness of the kulich dough.