Pansy Blossoms Aspic
Sort the pansy blossoms.
Soak the gelatin in cold water until soft. Mix the cider with lemon juice and 100 ml (approximately ½ cup) warm water. When gelatin is dissolved, stir together with 500 ml (approximately 2½ cups) of water. Season with salt. Once the mixture starts to gel, fill it into the cold rinsed molds and place the pansy blossoms into it. For best results, gently cut the blossoms with tweezers immersed in the mixture and spread evenly. Cover and place for at least 3 hours in the refrigerator.
Before serving, release the aspic from the mold (dip the mold in hot water).