Crystallised flower petals and fruits

Crystallised flower petals and fruits

By
From
Atelier Confectionery
Makes
30-40
Prep
20 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
2 egg whites
pinch salt
200g caster sugar
selection fruits, such as grapes, cherries, blueberries, strawberries and redcurrants
selection edible flowers, such as rose petals, pansies or violets

Method

  1. Line a baking tray with baking paper.
  2. Place the egg whites and salt in a small bowl and beat gently until slightly foamy.
  3. Place the sugar in a shallow bowl.
  4. Using a pastry brush, lightly brush the fruits and petals with some egg white, making sure that they are all covered in a thin layer, then dredge the fruits and petals in the sugar, making sure that they are completely coated. Shake off any excess sugar and place on the prepared baking tray. Leave to dry completely in a cool dry place for at least 3 hours.
  5. You can use these to decorate cakes. The crystallised flowers may be stored in an airtight container in a cool dry place for up to a week. The fruits will keep for up to 2–4 days.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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