Description
Why make mimosa jam?
How could one possibly represent the flavors of the Alpes-Maritimes region without mentioning this marvelous flower that inspires dreams in so many around the world? At Terroir-06, it was unthinkable to overlook it, despite the challenges of cultivating this flower, which is undoubtedly one of the most delicate and fragile in the Côte d’Azur terroir.
Therefore, at Terroir-06, all processing and preparation of the mimosa flower is done by hand to guarantee you a perfect flavor.
Mimosa cultivation
In the Alpes-Maritimes, the mimosa is mainly found on the hills of Mandelieu and Pégomas, on acidic soils. However, on our limestone soil of Bar sur Loup, certain varieties such as the “Gaulois” adapt well. All you have to do is prune the tree harmoniously to homogenize the flowering surface and thus end up with a magnificent yellow tree that will perfume the surrounding air.
Making mimosa jam
The production of mimosa jam requires unwavering rigor. Indeed, it is necessary not only to harvest at the beginning of flowering, but also to remove the flowers by hand one by one to avoid leaves or stems which are toxic and bitter. The flower must be treated within two hours of harvesting so that it does not oxidize and retains the best flavor faithful to this sweet smell
USES OF MIMOSA CONFIT
It is an even finer product than the rose and less expressive because much rounder, silkier. So we recommend using it with light and acidic preparations like a lemon cream and a biscuit or of course a panna cotta. In itself, rather pastries or simply on a slice of bread or a crepe for a snack
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