Edible flowers are such a fantastic way to pimp up your salad, cake or drink. Anything will look gorgeous with a couple of edible flowers in it. Plus they actually do taste good – even though they kinda look like too pretty to eat.
Last time when I ordered edible flowers from Greens of Devon (I can wholeheartedly recommend them for all your edible flower needs in the UK) I thought to try something new – crystallising them for cute toppings for cupcakes. Not a problem as I found an easy-to-follow recipe from the London artisan baker Lily Vanilli’s Sweet Tooth book.
Crystallised Edible Flowers
Preparation time: 15 minutes plus drying time
Ingredients:
Handful of Edible Flowers
1 Egg White
4 Drops of Water
Caster Sugar
Directions:
Cover a baking tray with foil. Pour caster sugar into a shallow bowl. Clip the stems from the flowers as short as possible. Cut away the green pockets of sepals on the backside of the flowers. Set each edible flower on the baking tray. Mix the egg white with water to loosen it. Coat a flower throughly with egg white on both sides using a fine paintbrush. Brush away excess egg white. Hold the flower from its backside on top of the sugar bowl and gently sprinkle generous amount of sugar on the flower. Turn the flower facing the bowl and gently shake all the excess sugar away. Repeat for the back of the flower taking care that the whole flower is coated with sugar. This will preserve it. Place the flower gently on the baking tray facing up. Repeat with all the edible flowers. Leave to dry in a dark and cool dry place overnight or until the flowers feel crisp. Store in an airtight container.
Ingredients
- Handful of Edible Flowers
- 1 Egg White
- 4 Drops of Water
- Caster Sugar
Instructions
- Cover a baking tray with foil.
- Pour caster sugar into a shallow bowl.
- Clip the stems from the flowers as short as possible.
- Cut away the green pockets of sepals on the backside of the flowers.
- Set each edible flower on the baking tray.
- Mix the egg white with water to loosen it.
- Coat a flower throughly with egg white on both sides using a fine paintbrush.
- Brush away excess egg white.
- Hold the flower from its backside on top of the sugar bowl and gently sprinkle generous amount of sugar on the flower.
- Turn the flower facing the bowl and gently shake all the excess sugar away.
- Repeat for the back of the flower taking care that the whole flower is coated with sugar. This will preserve it.
- Place the flower gently on the baking tray facing up.
- Repeat with all the edible flowers.
- Leave to dry in a dark and cool dry place overnight or until the flowers feel crisp.
- Store in an airtight container.
Photos: Fashion Addicted Foodies
Recipe by Lily Vanilli Sweet Tooth
