June
Easy
For the pantry
15 min.
Mallow sugar
- 200 g cane sugar
- 200 g mallow flower (or rose hip flower)
- 1 g fennel seed
- 1 g sea salt
- Blender
- Preservation jar
- Mortar
- Pulverize the fennel seeds in a mortar.
- Put all the ingredients in a blender. Blend until the paste is purple throughout.
- Pour the mallow sugar in a preservation jar. Store in a cool, dark place for up to a year.
Tips
Use mallow sugar to add extra taste to desserts. Mallow is mild, so it won’t drown out other flavors. The color of the sugar adds a nice garnish to any dish. You can also use other meadow flowers as a substitute for mallow in this recipe.
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.
