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Posts Tagged ‘cooking with crystallised flowers’

If you are having a Birthday Party, Garden Party, BBQ or a family get together this Summer why not personalise your cakes or deserts with flowers from your own garden, they will look stunning and at this time of year there are plenty to choose from.

This is a lovely fun Summer holiday family activity, from selecting and picking the flowers to painting on the egg white and sprinkling on the sugar, you may need a bit of patience but the results are worth it. The flowers can also be made in advance.

Select flowers that you know are edible, pick a few at a time, when they are dry, and only choose those that are in perfect condition, make sure that they have not been treated with pesticides or chemicals.

Perfect purple pansies

Ingredients for Crystallised Flowers

Edible flower heads (Borage Flowers, Rose Petals, Pansies, and Violets are suitable)
Edible leaves (Mint, Lemon Balm)
2 egg whites
100g caster sugar

How to make Crystallised Flowers

  1. Take the egg whites in a large bowl and add a spoonful of water, whisk with a fork until a few bubbles appear in the mixture.
  2. Dip the paintbrush in the egg white and brush each flower and leaf with egg white making sure that you cover all the surface.
  3. Hold over the bowl of Caster Sugar and then sprinke on the sugar until fully covered on both sides.
  4. Allow the sugar to absorb and then cover lightly with a second sprinkling if required, take care not to over apply.
  5. Place the finished leaves and flowers on some kitchen paper, and position the flowers to best effect (once they are dry you will not be able to move them), allow to dry at room temperature for around 24 hours.  They are then ready to use.

    Flowers ready for crystallising

Your crystallised flowers can be carefully stored in an airtight container between layers of greaseproof paper at room temperature for up to two weeks.

It is worth remembering that all plants have a certain amount of toxicity which not everyone can tolerate, if in doubt don’t eat them, it is better to be safe than sorry.

Have fun

Gill

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These delicious cupcakes complete with pretty, crystallised flowers are a real taste of Spring sunshine.  Enjoy with afternoon tea or at a springtime party… The crystallised flowers can be made in advance.  The recipe here makes approximately a dozen and a half cakes.

 

Ingredients for Cupcakes
175g unsalted butter at room temperature
175g caster sugar
Grated lemon zest from 1 lemon
3 large free-range eggs
175g self-raising flour

Ingredients for Lemon Icing
250g icing sugar
lemon juice – enough to make a paste

Ingredients for Crystallised Flowers
Edible flower heads (violets, primroses, rose petals and pansies are suitable)
Edible leaves (mint, lemon balm)
2 egg whites
100g caster sugar

Method

 

  1. Line your cupcake trays with paper cases
  2. Heat the oven to 180 C (fan oven)
  3. Beat the butter and sugar together in a large bowl until it is light and fluffy
  4. Add the lemon zest
  5. Beat the eggs in a separate bowl and add them to the mixture a little at a time, beating the mixture well between additions
  6. Fold the flour in with a large metal spoon
  7. Fill the paper cases, but leave a little room at the top for the cakes to rise
  8. Place in a preheated oven for around 20 minutes, until the cakes are golden brown
  9. For the icing, sift the icing sugar into a clean bowl and add enough lemon juice to make a paste
  10. When the cakes have been cooked and allowed to cooled, spoon icing onto the top and allow it to set

For the Crystallised Flowers

  1. Take the egg whites in a large bowl and add a spoonful of water.  Whisk with a fork until a few bubbles appear in the mixture
  2. Brush each flower and leaf with egg white
  3. Coat each flower and leaf with a sprinkling of sugar
  4. Allow the sugar to absorb and then cover with a second sprinkling
  5. Place the finished leaves and flowers on some kitchen paper and allow to dry at room temperature for around 24 hours.  They are then ready to use.

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