Best 6 Crystallized Flowers Recipes
The art of crystallizing flowers is both a beautiful and tasty way to preserve these delicate blooms. They can be used for a myriad of purposes, from garnishing cocktails and desserts to adding a touch of elegance to salads and cheese plates. Additionally, they can be enjoyed on their own as a sweet and crunchy treat. While the process of crystallizing flowers is relatively simple, there are a few key steps that you need to follow in order to achieve the best results. In this article, we will provide you with a comprehensive guide to crystallizing flowers, including tips on how to select the best flowers, the best way to clean and prepare them, and the different methods you can use to crystallize them. We will also share some creative ideas for how you can use crystallized flowers to add a touch of beauty and flavor to your culinary creations.
Here are our top 6 tried and tested recipes!
HOMEMADE CRYSTALLISED FLOWERS - VIOLETS
I love all manner of preserves, and crystallising flowers is a very therapeutic pastime if you have an hour to spare and some suitable flowers in your garden! Crystallised flowers add a touch of elegance to all manner of cakes, large and small. I love to decorate Fairy Cakes with them; they are also stunning on an Easter or Mothering Sunday Simnel Cake as well. Please make sure you take time to read my warning below about toxic flowers, and if in doubt - DO NOT use them PLEASE! Flowers that are suitable for crystallising are: Violets; Nasturtiums; Lavender flowers; Rose petals; Small rosebuds; Small mint leaves; Rosemary flowers and Primrose flowers. In this recipe, I have stipulated violets, these are my favourite flowers to preserve, and as I have so many growing in the garden each spring, I try to make enough to last me through Easter and beyond. They will keep quite happily in an airtight tin, in a cool, dry and dark place, for about 2 months. Oh yes, they look wonderful on trifles and sweet tarts too!
Provided by French Tart
Categories European
Time 2h30m
Yield 30-40 Crystallised Flowers, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- PLEASE NOTE - IMPORTANT INFORMATION.
- Crystallised flowers are for decoration only, and should not be eaten. Research the flower, herb or plant you want to use. Check for any type of toxicity, and possible allergic or other reactions through contact with other foods, implements, skin or inhaling. Your guests may have allergies or medical conditions too.
- Just some of the toxic flowers include foxglove, oleander, daffodil, delphinium and hyacinth. This list is not comprehensive. Organically grown flowers are best, as commercially grown flowers may have pesticide or other chemical residue. Even if something is not meant to be eaten, it is not advised to use non-edible or potentially harmful plants in presentations.
- Choose flowers according to season, availability, occasion, colour scheme or theme.
- Place the clean dry flowers on a breadboard, baking tray or flat surface.
- Beat the egg white to a light foam. Brush the flowers all over with beaten egg white, using a soft pastry brush.
- Sprinkle flowers all over with the caster sugar immediately. The sugar needs to stick to the egg white before it dries.
- Leave for approx one hour or more until fully set. You can also sit the finished flowers on a baking tray lined with ovenproof paper in a warm oven (switched off).
- Once they have dried, they will be hard and brittle; store them carefully in an airtight tin for up to 2 months.
- TIPS:.
- Leave the stalks on small flowers such as violets, it helps you to pick them up and paint the egg white on them.
- Experiment with a few flowers to be sure you have it right, before doing a full batch for a special occasion.
- Use a flour sifter to help coat the flowers with sugar evenly. A tea infuser or tea ball can be filled with caster sugar and used in the same way as a sifter, as long as the mesh is the right size.
- Toothpicks may help to manoeuvre flowers once they are coated, without touching them with your hands, and undoing all your good work.
Nutrition Facts : Calories 4.3, Sodium 13.7, Carbohydrate 0.1, Sugar 0.1, Protein 0.9
CANDIED FLOWERS
You will need 1 Thin artist's paintbrush. Make a masterpiece by simply garnishing a plain cake with candies flowers or add these to a cup of tea or a cocktail. They can be stored in an airtight container and put in the freezer for up to a year. Use flavored vodka like cherry, strawberry, raspberry whatever you choose. For info on Edible flowers do check out this cookbook http://www.recipezaar.com/cookbook.php?bookid=27685
Provided by Rita1652
Categories Candy
Time 15m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.
- Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush.
- When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch.
- They should be free of moisture. This could take 12 to 36 hours, depending on humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
- Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.
Nutrition Facts : Calories 1.1, Sodium 3.4, Protein 0.2
CRYSTALLIZED FLOWERS
Yield makes enough for 24 cupcakes
Number Of Ingredients 4
Steps:
- Whisk egg white with the water in a small bowl. Working with 1 flower at a time and holding it with kitchen tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with superfine sugar to coat completely. Transfer to a baking sheet or wire rack; let set. Crystallized flowers can be stored up to 3 months at room temperature, in single layers between waxed paper, in airtight containers.
CANDIED FLOWERS
Steps:
- Brush petals with an egg white that is slightly beaten with a couple of drops of water.
- Hold the petal with a tweezer, and sprinkle with superfine sugar. Tap the tweezer to remove excess sugar.
- Remove to a rack to dry completely. Store in an airtight container.
- Sugared flowers can be made in advance and stored up to one month.
CANDIED FLOWERS
Sugarcoated edible flowers are a quick and easy way to add a little flair to many desserts and serving trays. They need to be made in advance, which is a real time-saver on party day.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 40 to 50 candied flowers.
Number Of Ingredients 4
Steps:
- In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar. Allow to dry on a waxed paper-lined baking sheet for 1 to 2 days. Use as a garnish for dessert.
Nutrition Facts :
SUGARED FLOWERS
Use these candied flowers to embellish our Spring Cupcakes or any dessert you like.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 72
Number Of Ingredients 4
Steps:
- Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.
Tips:
- Choose the right flowers: Not all flowers are suitable for crystallizing. Some of the best choices include violets, pansies, roses, lavender, and nasturtiums.
- Pick flowers at the right time: Flowers should be picked when they are fully open and at their peak of freshness.
- Prepare the flowers properly: Flowers should be carefully rinsed and dried before being crystallized.
- Use a high-quality egg white: The egg white will help to bind the sugar to the flowers.
- Be patient: Crystallizing flowers takes time. Allow the flowers to dry completely before storing them.
Conclusion:
Crystallized flowers are a beautiful and delicious way to add a touch of elegance to your desserts and drinks. With a little patience and care, you can easily create your own crystallized flowers at home. So next time you're looking for a special way to impress your guests, give crystallized flowers a try!
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