Crystallised petals

Crystallised petals

By
From
PS Desserts
Photographer
Mark Roper

These beautiful, crisp and fragrant garnishes add a touch of glamour and elegance to a plate. It’s important to use roses that have not been sprayed with chemicals. Always check with your florist first. Choose the most beautiful, unblemished petals you can find. And a word of warning: if it’s a humid day, forget about trying to make these. I use the petals on my Snow White and Rose Red dessert. I also use yellow rose petals to decorate my Sauternes crème caramel.

Ingredients

Quantity Ingredient
rose petals, of your choice
eggwhite
caster sugar

Method

  1. Using your fingertips, gently paint a very thin layer of eggwhite over both sides of the petal. They should be just wet but not too wet or they will appear lumpy and unattractive.
  2. Carefully roll the petals, in batches of three, in the sugar.
  3. Shake off any excess sugar and place on a cooling rack.
  4. Leave in a cool, dry place to harden and crisp up. This will take several hours, depending on the humidity.

Note

  • These crystallised petals don’t store for long so it is best to prepare them no more than a day in advance. Keep in a dry place (not in a sealed container) until needed.
Tags:
PS
Desserts
Philippa
Phillipa
Sibley
sweet
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