Apple Strudel, the perfect dessert at the end of a romantic dinner 🌹❤️

Edible Flower Popsicles

Lavender Possets recipe illustration featuring edible flowers

Edible Flower Challenge.

Every time I make a fool, I wonder why I don't make it more often. I love the mix of tangy/sweet fruit with fluffy cream! Speaking of love, this panel is inspired by the old television series "The Dating Game", which I guess dates me (ha!). The recipe is from epicurious.com.

Whenever Mr Beaver brought his wife, Pansy her favorite flower (no points for guessing which one), she made him pansy pops! and now you can too!

Refreshing and pretty, these summertime treats use the sweeter varieties of edible flowers, including perfumed violets, fresh chamomile reminiscent of apples, young dandelion flowers with honey flavours, cucumbery borage, fragrant and lemony lilac, citrusy marigold, floral and fruity rose, and cranberry-like hibiscus. For the EDIBLE FLOWERS CHALLENGE.

Candied or crystillized edible flowers are easy and fun to make. Use them to decorate cupcakes, cakes, cookies, chocolates and other sweet treats!
Most recipes call for using egg whites but I have substituted meringue power as eating egg whites is dangerous.

Lavender flowers add a gourmet touch to this homemade ice cream, sweetened with honey instead of sugar, that's perfect for summer parties. What you are looking for is a subtle whisper of lavender rather than a full-on bombardment of your taste-buds.

An entry for the edible flower challenge.
A sweet summer concoction, I had the pleasure of getting to know during one of my travels to the Southern Indian town of Auroville. The Sherbet is a great blend to beat the heat. The color is a sharp red and this sherbet can be stored for a longer time as a concentrate!
As the world spins all kinds of crazy, you can stay home and make some sherbet !!

This illustration shows the recipe of sweet-scented osmanthus and taro porridge.
This porridge is my favorite hometown food. (Nanjing, China)
I ate this food every day with my mom after class. It makes me feel homesick.

Mango Pomelo Sago is a dessert that always reminds me of summer time in my hometown. It is such a sweet, tasty and fresh dish that brings great delight. It is like a cool and refreshing breeze that takes away all the stuffiness in summer. This piece is created for MICA Spring 2020 Illustrating the Edible class with Rebecca Bradley

I knew I wanted to draw desserts with beans, and upon doing some research, I found that different countries around Asia have their own versions of shaved ice and sweet beans. I wanted to highlight this fact in my illustration, so I made sure to include other ingredients that are particular to each country's interpretation of the dessert. I personally love having lots of beans in my halo-halo!

Adzuki bean in Japan and their Stories!
Nerikiri is an edible art. They are traditional Japanese sweets that are mochi on the outside, and adzuki bean paste on the inside. They are beautifully molded into flowers, fruits and birds of the season. It used to be a luxury confectionery for the Japanese Nobility in the Edo Era. Nowadays, they are often served together with green tea in Japanese tea ceremony.
Sekihan literary means “red rice” in Japanese because the rice is red from cooking with adzuki beans. It is a traditional dish served during New Years, birthdays, and weddings. The red color represents good luck, good health and happy life.
Oshiruko is a sweet adzuki paste soup with mochi. It is loved by many Japanese, especially during the winter. It is believed to have mysterious power to fight evil spirits!!
Taiyaki a fish-shaped pancake filled with sweet adzuki bean paste. Why Tai fish?  The original taiyaki iron mold was round. Back in Meiji Era, Tai (sea bream) was considered a very expensive fish and only eaten for special celebrations. They decided to change the snack from its circular shape to the sea bream shape to make it more special, and became a huge hit!

A delicious dessert for black bean lovers!

I grew up eating beans as desserts, and they remain my favorite kind of sweets to this day. Adzuki and mung beans were always served as soups, or made into a sweet paste and stuffed into mochi (daifuku), pancake batter (taiyaki), or a flaky pastry (hopia). Soybeans were made into soy milk, and turned into a savory soybean soup (doujiang) or a sweet tofu pudding (douhua). One of my favorite desserts of all time is shaved ice (baobing) with as many toppings possible, including adzuki beans, mung beans, kidney beans, tofu pudding, boba, and a scoop of red bean ice cream, which are all then drizzled with condensed milk.