Candied rose petals are sweet, crunchy, and also melt in your mouth. They don't taste like a whole lot but they are beautiful and sweet.
They are made of simple ingredients but are kind of tedious to make.
You will need:
Enough rose petals to make the process worth it
Room temp egg whites
Some sort of brush applicator
Fine white sugar (Baker's Sugar)
Dehydrator
First de-petal the roses and make a rose petal pile. Crack an egg in two bowls, seperating the white from the yellow. The egg being room temp makes the white of the egg less membraney and more liquid, making it easier to brush onto each petal. Next, brush each petal with egg white on the front and the back, making sure to get just a thin layer and not leave any excess. Put sugar in a shallow dish and put the egg whited petal in, coating the front and the back until fully covered in the sugar, then place on a rack and continue until done with all petals. Dehydrate until dry and stiff to the touch, they become very delicate so grab them off carefully. The heat setting on my dehydrator was at 115 degrees, so on the lower side of the spectum although I don't think this matters much as long as it is not on the hottest setting. This can be done with any edible petal although most of them don't have much flavor. It can also be done with mint.
Comentarios