Crystallized flowers
Cuisine: English
Author: Maria Kalenska
Prep time: 3 mins
Cook time: 36 hrs 10 mins
Total time: 36 hrs 13 mins


Ingredients
  • 10 fresh violets
  • 1-1½ tbsp icing sugar
  • 1 egg white
  • ½ tbsp water
Cooking method
  1. Whisk the egg whites until a light foam. Add water and whisk a little more. Pour sugar in a bowl.
  2. Brush clean and dry fresh flowers with egg whites, completely covering each petal. Then gently dip the flower into custard sugar and sprinkle with custard sugar on all sides. Arrange the flowers separately from each other, heads down, on a china dish or baking paper. Dry for 24—36 hours in a warm room. Once the flowers are completely dry, they can be carefully placed in a sealed container and stored for up to two months in a dry place at room temperature. Crystallized flowers are afraid of light, moisture and cold.
My tips and tricks
Crystallized flowers can be a very elegant and delicate decoration for your desserts, cakes, ice cream or paska. They look fantastic and are very easy to make. The main thing is to use only edible flowers, for example: violets, rose petals, mint leaves, apple blossom, calendula, cornflowers, pansies or jasmine.

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/crystallized-flowers/