Edible Crystallized Flowers And Leaves Food
EDIBLE CRYSTALLIZED FLOWERS AND LEAVES
Baking for an event? Decorate your next cupcake or cake with these beautiful, inexpensive, easy, yummy flowers! This uses raw egg so use with caution.
Provided by Kitty Kat Cook
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Gently rinse the flowers and leaves in icy cold water, remove the stems and set on a paper towel to dry.
- Put the egg white and water in a small bowl and whip lightly with a fork, or hand-held whisk, allow to sit until the foam settles.
- Fill a small, shallow plate with the sugar.
- When the flowers are completely dry use a clean soft paint brush to paint one side of the blossom with the egg wash, then sprinkle with sugar.
- Lay each blossom on waxed paper and set aside to dry.
- When dry repeat the process on the other side, let air dry. Do not try to speed up the process by placing them in an oven, even at low temperature;this will turn them brown! Once they're completely dry use the to decorate all your wonderful confections!
- They can be stored in airtight containers for several months.
Nutrition Facts : Calories 79.1, Sodium 5.5, Carbohydrate 20, Sugar 20, Protein 0.4
CRYSTALLIZED FLOWERS
Steps:
- In a small bowl, combine the egg whites and water; beat lightly with a fork. Dip a paint brush in the egg whites and gently paint a flower ¿ covering the petals thoroughly but not excessively. While still wet, gently sprinkle the coated petals with the superfine sugar. Put the crystallized flowers on a sheet pan lined with waxed paper to dry for 12 to 24 hours. Use to top cakes and desserts.
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CRYSTALLIZED FLOWERS – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (3)Total Time 1 hrCategory DessertCalories 6 per serving
- In a bowl, whisk together the egg white and water until just foamy. Holding a flower by the stem or stem end in one hand and the new, small, clean paintbrush in the other hand, gently brush the flower all over with the egg white mixture. (Be certain to lightly coat each speck of each flower or the uncoated part of the bloom will wilt and wither and turn brown.)
- Carefully sprinkle the sugar evenly over both sides of the flower. Place on the paper-lined rack and repeat with the remaining flowers.
- Set the flowers aside at cool, dry room temperature for 12 to 36 hours, or until dried. Strew the crystallized flowers over cakes and other desserts and get ready for some oohs and aahs. (You can store the flowers in a single layer in an airtight container for up to several months if kept in a cool, dry climate.) Originally published March 28, 2015.
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