For any of you who have seen me demonstrate at Foodies Festival, or read my Victoria Sponge recipe you will know of my slight mania around crystallised flowers, specifically rose petals. I love roses in all their many forms and crystallising them just adds a whole new dimension to these beautiful blooms.
After every single one of my demos, I was asked the same question; "how do I make the crystallised rose petals?". Well, my dears, I am here to tell you how!
This technique can be used on any edible flower or herb. Mint leaves are especially fantastic crystallised and popped on top of desserts, though I am not sure I would suggest trying it with parsley or coriander, though I am sort of tempted to try sage!
NB: I do use supermarket roses, which are more designed for looking at rather than eating and can have been sprayed with pesticides and insecticides. As I use so few on my cakes I am not worried about this, but if you have any concerns whatsoever, I suggest buying them from a reputable supplier of which there are many online. I would recommend Jan Billington, who you can find here: http://maddocksfarmorganics.co.uk or indeed, you can grow your own!
Anyway, without further ado, here is how to do it...
You will need:
Egg white (1 egg white per 40 rose petals)
Caster sugar (a good few tablespoons)
A clean paintbrush
A baking tray lined with parchment or baking paper
It really is that simple. I really love making these petals, I find the repetitiveness of it quite meditative, plus it can be done whilst watching your favourite film or TV show. Game of Thrones anyone?
As always, if you have any questions or queries please get in touch I would love to hear from you!
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