Candied Flowers And Leaves Recipe - Cooking Index
Candied Flowers And Leaves Recipe - Cooking Index
| Freshly-picked blossoms or leaves - see * Note | ||
| 1 | Egg white | |
| Water | ||
| Superfine sugar |
* Note: Petals, blossoms and leaves, such as orange blossoms, rose petals, violets, mint leaves or other leaves and flowers, can all be candied in a delicate crust of sugar for garnishing pastries and sweetmeats. Always use flowers and leaves that you know haven't been sprayed. It's best if they're freshly gathered, but they should be dry rather than moist. If raindrops or dew have settled on them, wait for the sun to dry them or blot with a soft paper towel. You will need a fine brush, wax paper and a plate for the sugar.
Sort through material you wish to candy, separating petals, plucking leaves and so forth. Beat egg white and water until foamy and easy to spread. Pour sugar onto plate or sheet of wax paper. Paint egg white onto each piece, then set flower or leaf on bed of sugar and sprinkle with more sugar until generously coated.
As you finish, place pieces on rack in warmed oven for several hours until egg white and sugar dry, at which point they will become brittle.
Set aside in warm, dry spot until there's no moisture left in petals or leaves, 1 day or more depending on dryness of air. When completely dry, store in an airtight container.
This recipe yields ?? servings.
Source:
The Los Angeles Times, 12-19-1999
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