Lilacs are in full bloom right now and I can't get enough of their scent breezing through the air. And although they're not a native species in Canada, they seem to grow wild almost everywhere you look. But the most amazing part about them is that they're edible, lending the most incredible floral flavour that's neither too subtle or strong. Since our neighbour has a couple of beautiful lilac trees that spill over into our yard, I have a plentiful supply while they're at their peak. So I thought I'd cold steep some flowers into heavy cream and go from there. Their flavour came through after about two hours, but after eight hours it was absolute magic. Since it tasted so fresh, I decided to keep it pure and serve it whipped with some sweet cream biscuits, but I'm pretty sure lilac ice cream and crème anglaise are in my near future. Just a note, if you're out looking for lilacs make sure to pick ones that haven't been sprayed with any chemicals and are growing far away from pollutants.
Lilac Whipped Cream
Pick blossoms off of one lilac bloom, discarding the stem. Combine with 500 mL grass-fed, organic 35% cream (or a higher percentage if you're fortunate enough to have access to it). Refrigerate, covered, until the flavours have infused, about 8 hours. Strain out blossoms through a fine mesh sieve, then whisk with a touch of sugar until soft peaks form. Serve over biscuits or cake with additional fresh lilac blossoms.