Thursday, May 5, 2011

For the most part flowers are used as decorative garnishes on banquet platters, cakes and dessert trays, but did you know there are a number of ways to take the sweet, aromatic, notes of your favorite floral arrangements and make them a meal all their own? Our Yumologists have figured out how.

Candied flower petals and stems can make an ordinary dessert, cheese tray, ice cream, or glass of champagne extraordinary in just a few easy steps.

The best flowers to select for candied petals are:

Violets

Pansies

Roses

Lilac

Lavender

Scented Geraniums

Sweet Peas

Remove the petals from the stems and soak them in cold water to clean them. Remove from the water and pat-dry completely with a paper towel. Be careful not to pull on the petals or you will tear them.

Take 1 egg white or a powdered egg white and beat in a small bowl until slightly foamy. Add a few drops of water so that the egg whites are not as thick.

Use a thin paint brush to paint each petal with the egg white mixture. While the egg white mixture is still wet, sprinkle granulated sugar on each petal.

Set the sugared petals on a wire rack to dry then use as desired.

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