One of the prettiest garnishes for any plate or dessert is candied flower petals. Pansies, Johnny-Jump-Ups, lavender, roses, apple blossoms and daisies are just a few of the flowers that can be used. Whatever flowers you’re using, just make sure they haven’t been sprayed with anything and of course, don’t use flowers growing along busy roads.
The candying process is simple but a delicate hand is required. Whisk the white of one egg until it is no longer gloppy. In a separate low bowl, place superfine sugar. Holding the flower carefully, use a small paintbrush to cover each petal with egg white. Then sprinkle the sugar over both sides of the flower. Gently shake off the excess but every bit of the petal should be covered. Place the petals on a drying rack until completely dry. This will depend on the humidity but generally takes a day or so.
The candied flower petals can be kept in an airtight container, layers separated by waxed paper, for quite a long time. Again, it depends on the weather but they can last for a year. I’ve read too that they can be frozen but as I haven’t tried that myself, I hesitate to recommend it.
As you can imagine, this is not necessarily a quick process. Johnny-Jump-ups never look so big as when painting egg white on a big pile of them. But they really are worth the effort; consider it a labor of love.
