Crystallised flowers
By Kaia England
From MasterChef
Ingredients
- 1 large egg white
- 1 tbsp water
- fresh pansies, violas or rose petals
- 55g/2oz superfine caster sugar
Method
In a small bowl, stir together the egg white and water. Grasp the petals with a pair of tweezers and carefully brush the egg mixture onto the petals, lightly coating both sides.
In another bowl, toss the petals with the sugar and transfer to a rack. Allow the petals to dry at least 6 hours, longer if necessary.
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