The rose season is coming to a close so I wanted to try to crystallise a few petals to use for cake decorations. It’s actually very simple and quite fast. The longest is to leave the petals to dry.
Source: Alice Caron Lambert, expert in floral gastronomy
1 egg white
1 fresh rose
- Pick your flower in the morning and choose a young rose, not too open. Do not use florist roses as they are treated with pesticides.
- Hold the head of the rose and twist the stem (mind the thorns) to remove it along with the pistils.
- Spread the petals on a tray, removing the ones that are not fully formed.
- Place the egg white in a large bowl and the sugar on a plate.
- Dip each petal in the egg white, removing the excess and dip into the sugar to coat evenly.
- Place the petal on a tray (you can line with greaseproof paper so they don’t stick).
- When all the petals are coated, leave them to dry at room temperature. The drying time varies depending on the heat in the room. It can only take a few hours in a warm dry room and up to 24h if the weather is colder. Turn the petals once the top is dry to dry the other side.
- Keep in an airtight container. I found mine started to brown a few days after I had them crystallised, so do use them quickly.