Candied Flowers
Use only flowers that you know are edible.
Enough edible flowers to decorate as you wish (borage, pot marigold, sweet marjoram, thyme, sweet Cicely, lavender, sweet violet, or rose)
Small culinary brush
One egg-white
Superfine sugar
Wax paper or parchment paper.
Cut clustered flowers into small sprays. For rose petals, pull off each petal separately. For individual flowers, cut the flowerheads from the stalks.
Whip the egg white until it is just frothy, and use your brush to paint the entire surface of each flower. Make sure you don't leave any part exposed to air. Lightly sprinkle on superfine sugar to cover the surfaces completely. Spread the sugared flowers on wax or parchment paper and leave to dry for two hours. Store in single layers between paper in an airtight container.
Rose-Petal Pudding
This recipe is based on an 18th-century English dessert called "Junket", or "swaying cream". Serves 4.
2 1/2 cups whole milk
1 tbsp. rose-petal superfine sugar
1 tsp. powdered gelatin
2 tbsp. triple rosewater
1 cup heavy cream or whipped cream
Candied rose petals, to decorate.
Heat the milk and sugar to boiling point, stirring once or twice. Remobe from heat and stir in the powdered gelatin and rosewater. Pour into a glass dish and leave uncovered for 30 minutes, until the dessert is just set. Once the pudding is set, whip the cream until it forms stiff peaks (or just buy whipped cream). Spread the whipped cream over the top and decorate with the candied rose petals.
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