Nonpareil Flowers Food

RICOTTA CROSTINI WITH EDIBLE FLOWERS

Steps:

• Bring a medium saucepan of salted water to a boil. Add the sweet peas and cook until bright green, about 30 seconds. Remove to a colander using a slotted spoon and run under cold water until cool. Blot dry with paper towels. Return the saucepan of water to a boil and repeat with the sugar snap peas; remove, run under cold water until cool and blot dry.
• Preheat the broiler. Pulse all but 2 tablespoons of the sweet peas in a food processor with the ricotta, parmesan, 2 tablespoons olive oil, the lemon zest, a large pinch of salt and a few grinds of pepper until smooth.
• Arrange the ciabatta on a baking sheet and broil until toasted and charred around the edges, 1 to 2 minutes per side. Spread the ricotta mixture on the toasts.
• Combine the reserved sweet peas with the sugar snap peas, pea shoots, lemon juice and the remaining 1 tablespoon olive oil in a bowl. Toss well and season with salt and pepper. Divide the pea mixture among the crostini and top with edible flowers.

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.

NONPAREILS

Steps:

• To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees F, or it will go out of temper.
• Fit a pastry bag with a small tip that has a 1/8-inch opening. Fill the bag with tempered chocolate and, onto a silpat, or parchment lined baking sheet, pipe small disks about 3/4-inch in diameter. Shake on the sprinkles and allow them to set up at room temperature. Store in an airtight container.