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13 Feb 2015 Sweet

Crystallised Rose Petals

You can crystallise just about anything, from edible flowers to fruits and herbs. Obviously roses scream of Valentines and these little sparkly beauties are sure to impress your loved one. These petals shouldn’t be attempted on a humid day as the moisture will cause the sugar to clump. Arrange them decoratively on cakes and desserts. And yes, they really can be eaten!

  1. Make sure the rose petals are clean and dry. Lightly beat the egg white in a small bowl and tip the sugar into another.
  2. One by one, brush the egg white onto the rose petals with a small brush. Immediately dip each one in the sugar to coat, sprinkling it over by hand where necessary. Another small brush will help to coat them evenly and remove any clumps.
  3. Arrange on a cooling rack as you go and leave to dry for at least 2 hours, but about 12 hours for them to become really crisp if you can.
  4. The petals will be hard and brittle once well dried out so handle carefully. These can be stored for up to two months in an airtight container.

Photo © Donal Skehan.

This recipe is extracted from my book ‘No-Bake Baking’ which is available worldwide in all good bookstores or on Amazon.

You will need...

MAKES 20–30

20-30 petals from unsprayed (organically grown) roses(s)

1 egg white

100g caster sugar

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