For cakes and desserts that are truly unique, garnish them with crystallised edible flowers. These are pretty simple to make, yet will give you maximum wow factor every time.
This recipe is an edited extract from Jocelyn Cross and Mat Pember’s beautiful book Root to Bloom, available now from Hardie Grant Books with photography by Bonnie Savage.
If you’re keen to learn more, join our Kitchen Table Chat with author Jocelyn Cross at Kitchen Warehouse Preston plus Petite Ingredient pop up on September 1st.
These little gems are perfect for topping cakes and desserts. Not only does the sugar preserve the petals for up to one year, but the sugar crunch of their outer crust adds a whole new flavour dimension to your flowers.
- 1 organic, free-range egg white
- 460g (2 cups) caster sugar
- 60g (2 cups) edible flowers, such as rose, violas, pansies, dianthus, cornflowers, lavender, pelargonium, primrose, and violets
- Whisk the egg white in a bowl until it is light and fluffy. Put the caster sugar in a food processor and pulse until it forms a fine powder.
- Using a fine brush, paint the egg white onto the front and back of the flowers and petals, ensuring they are completely coated. Sprinkle the sugar evenly over the wet petals and transfer the flowers, face down, to a baking tray lined with baking paper.
- Leave to dry for about 24 hours. The petals will harden as the egg white dries.
- Store your crystallised flowers at room temperature in a sealed container lined with baking paper or tissue paper.