Yield: 1 Servings
|\N \N||Edible flowers -- or herbs|
|\N \N||Egg whites|
|\N \N||Superfine granulated sugar|
Gently rinse off blossoms, allow to dry thoroughly. Beat egg whites lightly. Using a small paint brush, coat petals with egg whites.
Sprinkle with sugar or gently dip flower to coat. Set on a plate to dry completely. When dry, store in a tightly sealed containter.
Crystal delights of violets, rose petals, lavender and lilacs provide beautiful decorations for cakes, ice cream, puddings and salads.
Other edible flowers to choose from include: cosmos, nasturtiums, pansies, chive blossoms, fushia, carnations, pinks and most herbs, such as mint leaves, borage, bee balm, etc.
Recipe By : Cranbrook Reflections, A Culinary Collection