So sticking with the flowers you can eat theme, let’s move over to the sweet side of life. I use Rose as a flavour quite often in my baking – I just love it and it reminds me of British summertime, and I also use crystalized Rose or Viola petals – they look cool and pretty dam impressive balanced on top a cupcake.
I will talk you through crystalizing petals (Rose in this instance) so you can be dead fancy next time you need to show off a little. It’s really easy.
You will need…
2oz/50g/1/4 cup caster sugar/bakers sugar
1 Egg white, gently whisk with a fork a little bit to loosen it up
Wire rack and parchment or wax paper
Pastry Brush/artists brush
What one does is separate the petals you wish to use and have everything in front of you ready (you can remove the white heel of the petal if you wish, sometimes this can be a little bitter). Place the parchment or wax paper underneath or on top of the wire rack to catch any drips or sugar that comes off. One at a time simply brush the egg white over the petal on both sides and then drag it through the sugar on both sides. Lay the petal on the wire rack and repeat until you have the required amount of petals. Simple huh?
Let the petals dry out at room temperature or somewhere warm, drying time varies so the longer you leave them the better – overnight is good. The petals will go crisp. You can keep them for up to 2 days in an airtight container.
Done, told you it was easy!