You can also crystallise a whole flower. These are David Austin roses from my garden. They really are the best and wonderfully scented.
Preparing for my Indian Spring Flower dinner this Saturday with Hardeep Singh Koli.
Ironing my tablecloths, sprayed with rosewater.
Scatter your flowers in the larger bowl, weighing them down with icecubes. Try to keep the flowers separate from each other. Then put some kind of weight in, otherwise the inner bowl will float when you add water.
My tip. Fill the bowl 3/4 full with mineral water next to your freezer, otherwise you might spill it!
Here they are frozen… put the bowls into hot water, turning it upside down and carefully separate them by lifting off the outer bowl, then the inner bowl.
Cut off the white heel of the petal, as it is bitter. Brush the petals back and front with egg white.
Dip the petals in caster sugar
Here are the petals which you can leave to dry on greaseproof paper.
All of these flower ideas are from Kathy Brown’s book ‘Edible Flowers’.