In Ile-de-France, we particularly like it. In candy, in syrup, in biscuits, in chocolates. Here in the Hérault, we have chosen to reveal this pretty ephemeral flower in a jam with soft petals in suspension. It is as delicious in a sweet and savory combination as in a kir or a dessert.
In a custard, a whipped cream, topping a panna cotta or a cheesecake, or even to deglaze a duck breast...