Bring water with sugar to a boil, add citric acid dissolved in a little water and simmer gently for another 10 minutes. Crush the primrose flowers in 100 grams of cooled syrup. Fold in some dry white wine and whipped cream. Caramelize oatmeal with nuts in butter and sugar.
Serving:
Cut fruit into pieces, arrange on a plate, surround with alfalfa and sprinkle with toasted oatmeal. Drizzle primrose sauce over the top and sprinkle with fresh flowers.
Tip:
Use flowers from primroses grown in the garden or, when buying plants in pots, make sure they are organic.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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