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Crystallize Edible Flowers and Fruit |
An iced cake or cupcake looks
so beautiful decorated with crystallized edible flowers or sugared fruit. |
 As
a decoration for an iced cake or a garnish for a dessert fresh,
crystallized edible flowers
and sugared fruit bring color, fragrance and
flavor to any recipe. Both can be made in advance.
Crystallized edible flowers are made
by taking pesticide-free, safe and edible
ones and covering the petals with superfine sugar coating to preserve
them. Diluted safe egg whites or meringue powder is the glue that binds the
sugar crystals to the flower petals.
Crystallized edible fruit is made by
taking not completely ripened fruit and covering it with superfine sugar, with
safe egg whites or meringue powder as the glue.
 WARNING:
There are real flowers
that should not be
used.
Lily of the Valley is one
which are really toxic. The best thing to do
is consult with your florist to find out which flowers are edible.
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FLOWERS PERFECT
FOR CRYSTALLIZING: Avoid using
non-edible flowers to decorate with. Many people believe that anything on the
plate can be eaten. They may not know if the flower is edible or not and may be
afraid to ask. Also, for most flowers, remove pistils and stamens from flowers
before eating. Crystallized edible flowers can be
purchased already done, which are expensive, or you can make your own, outlined
here. There are certain rules to follow when using them.
 Using
crystallized edible flowers on a cake for decorative purposes, it's better
not to stick the flowers directly in the cake. Using floral foam and/or
plastic separator plates is a better alternative. And, always assemble the
cake right before serving. |
Sources:
Flowers used for crystallizing should be acquired from safe sources.
It is advisable to check with your
florist to be sure that they can provide you with flowers that have not been
sprayed with pesticides. If you're going to
serve them as food, use organic flowers; do not pick them from a
pesticide-sprayed backyard or exhaust-choked roadside.
Some farmstands or farmers' markets
may offer edible flowers, too, and there are also mail-order sources. With the
widespread use of pesticides by commercial growers, it's important to select
edible flowers from a supplier who grows them specifically for consumption:
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Frieda's:
the best specialty produce. Also has edible flowers. |
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PARTIAL
LIST OF SAFE EDIBLE FLOWERS
Complete ist of Edible &
Non-edible Flowers
Flowers are seasonal; what has excellent flavor at one time may taste
different at the end of the season or the next year.
Not all flowers are
edible; some may taste bad and some are poisonous.
Among the more common and safe edible
flowers, blossoms and fruits are:
NOTE:
Not all flowers are edible, such as Lily of the Valley, which are
toxic. |
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| Daisies, nasturtiums (which have a
wonderful peppery flavor similar to watercress--the leaves as well
as the flowers are eaten), scented geranium leaves, Johnny-jump-ups,
lavender, marigolds, pansies, roses, calendulas, cornflowers, and
violets. |
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| Others, with delicate petals, such
as pansies and roses, are perfect for crystallizing with sugar. Violets,
roses and lavender lend a sweet flavor to salads or desserts.
Pansies add eye appeal and sweet scents to festive desserts or
platters. |
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| Herb flowers, such as oregano, thyme
and borage, taste much like the herbs themselves. |
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| Bright yellow calendulas are an
economic alternative to expensive saffron, though not quite as
pungent. Others may have a spicy or peppermint flavor. |
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| Blossoms from fruit trees--apple,
peach, plum, orange and lemon--are also fragrant and delicately
flavorful. Bean blossoms have a sweet, beany flavor.
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| The many varieties of smaller sized
pears or grapes can be "sugared".
Choose fruits that are not completely ripened, so that they are a
little bit hard. |
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| Borage tastes like cucumber, and
miniature pansies (Johnny-Jump-Ups) have a mild wintergreen taste.
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| Some, such as squash or zucchini
blossoms, are large enough to be stuffed and cooked. |
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| Tulip flower petals are edible having a cucumber
flavor but some people have had strong allergic reactions to them.
If touching them causes a rash, numbness etc. Don't eat them! Don't
eat the bulbs ever. Several people in Europe have died eating the
bulbs.) |
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Don't
make edible flowers as one of the courses to a meal, as it's too much of a
good thing and they could make you ill. Use flowers sparingly,
particularly if you are not accustomed to eating them. If you are prone to
allergies, introduce flowers in small amounts so you can judge their
effect.
I recommend removing the
flowers from the cake before slicing, as some people may have allergic
reactions. |
TO MAKE CRYSTALLIZED
EDIBLE FLOWERS:
 RECIPE: |
1 dozen
flowers:
2 large egg whites, at room
temperature
1 teaspoon water
1 dozen pesticide-free edible flowers, such as violets, marigolds, and
rose petals
1 cup superfine sugar |
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NOTES:
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| Freshly picked edible flowers. The
flowers in the Violas family (Pansies, Johnny Jump ups and Violets)
are perfectly delightful when crystallized. |
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| Scissors |
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| Surgical tweezers |
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| Watercolor paintbrush |
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| Egg whites, use ONLY pasteurized
powdered (for safety) or meringue powder, which I prefer -- tastes
better (available from cake decorating stores) |
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| Superfine sugar placed in a shaker
or fine-holed strainer. (Sugar can be
tinted with to match the flower by mixing in a little
petal dusting powder). |
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| Shallow bowl.
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| Small container for egg whites
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| Tray covered with waxed or parchment
paper |
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To
Make: |
1. Assemble all tools.
2. Pick the freshest, fully opened, edible
flowers early in the morning or late afternoon when water content in them
is at its peak.
3. After harvest, flowers are best used
immediately. If you have to store them, place long-stemmed flowers
or bouquets in water and then in a cool location. Short stemmed flowers
should be placed between layers of damp paper toweling in an airtight
container until ready for use. Once harvested, flowers will not keep long
- even when refrigerated - so plan to serve within a few hours of
harvesting. Before washing, test one flower for colorfastness by soaking
it in water because some tend to discolor.
4. Immediately before washing,
when portions of edible flowers are desired, pull petals or
edible portions from fresh flowers and snip off the petals from the base
of the flower. Remove the the pistils
and stamens of all flowers except violas, Johnny-jump-ups, and pansies
because the pollen can detract from the flavor of the flower as well as
cause allergic reactions in susceptible individuals. For flowers such as
calendula, chrysanthemum, lavender, rose, tulip, and yucca, only the
flower petals are edible. The white base of the petal of many flowers may
have a bitter taste and should be removed from flowers such as
chrysanthemums, dianthus, marigolds, and roses.
5. Right before using, gently give the
flowers a water bath to remove dirt and check for insects. To do, fill a
small bowl with cool water and a pinch of salt. Let each flower or petal
take a short bath in it. Afterwards, quickly dip the
petals in ice water (remove ice before using) to perk them up
and when done, place on paper towels. Let air dry. They must be completely
dry before proceeding to the next step.
6. Dilute pasteurized, powdered egg whites
or meringue powder with water. I sprinkle the powder over the surface of
wide bowl of warm water and let sit (about 3 - 4 minutes) to dissolve
before stirring. Resist the urge to stir it too soon because then the
powder will clump. If it does, squish the clumps between your fingers
while submerged in the water.
Hold the flower or petal with tweezers.
Apply a thin layer of egg white mixture on each side with a small
paintbrush in a thin, even layer. Any places not coated will turn
brown.
7. Holding the blossom over a bowl,
sprinkle or shake superfine sugar in a clean salt shaker, over the entire
flower. Tap the tweezers to remove excess sugar and repeat on reverse
side.
8. I place my flowers on superfine sugar
covered parchment or waxed paper to dry. They don't stick as much as they
do when placed on a plain sheet. Let dry in a cool place to dry for 2 - 4
hours (in humid weather, it takes longer than 4-6 hours to dry). Hang
larger flowers upside down to avoid squashing the petals.
Larger flowers, such as pansies or roses,
need to be turned slightly on a regular basis to dry evenly. Moisture will
collect under the smaller flower's petals that touch the parchment paper,
so after a few hours, I move them around and turn them over so they don't
stick.
9. When dry, pick up the flowers or petals
with tweezers and set in
frosting or garnish platter right before serving. |
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To
Store: |
Sugared flowers can be made in advance and stored in an airtight container
up to a year in a cool, dry place.
Line an airtight container with soft padding, like
Easter grass or excelsior (available at crafts stores). Cover with a piece
of tulle on top. Arrange crystallized flowers in a single layer on tulle,
then top with another piece of tulle. Add more layers until container is
full. Store at room temperature. |
CANDIED (CRYSTALLIZED) ROSE AND OTHER PETALS:
For flowers such as calendula, chrysanthemum, lavender,
rose, tulip, and yucca, only the flower petals are edible. The white base of the
petal, where it is attached to the flower, may have a bitter taste and should be
removed from flowers such as chrysanthemums, dianthus,
English daisies, marigolds, and roses. Break or cut
off this portion before using. Separate the flower petals from the rest of the
flower just prior to use to keep wilting to a minimum.
Candied Rose
Petal Recipe: I like to crystallize plain
and simple rose petals, in one color or in many -- they look so beautiful when
decorating any dessert platter.
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1 cup rose petals |
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1 cup sugar |
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3/4 cup water |
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Confectioner's sugar
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 Try
making
Rose Ice Cream. YUM!! Wouldn't it be perfect to serve at a
wedding topped with Candied Rose Petals ?! |
Wash rose petals gently and dry on
paper towels. Trim away the ends, because they are bitter. Combine sugar and
water in a saucepan and boil until it is 234 degrees F on a candy thermometer.
Pour syrup into a bowl on a bed of cracked ice. When syrup begins to
crystallize, hold petals with tweezers and dip. Dry petals on waxed paper and
dust with confectioner' sugar. Joane Asala, Celtic Folklore Cooking, ©
1998
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 TO
MAKE CRYSTALLIZED (SUGARED) FRUIT:
The many varieties of smaller sized pears, kumquats, crabapples, or
grapes can
be "sugared". I have done them the night
before an afternoon event. Sugared fruits are often quite beautiful, fully
and even partially sugared.
1. Choose fruits that are not completely
ripened, so that they are a little bit hard. Wash them well and let them dry
or towel dry. Set aside.
3. Use super or extra fine sugar that has
been sifted a few times. Make sure it is completely free of lumps. Set
aside.
4. Dilute pasteurized,
powdered egg whites or meringue powder with water. I sprinkle the powder
over the surface of wide bowl of warm water and let sit (about 3 - 4
minutes) to dissolve before stirring. Resist the urge to stir it too soon
because then the powder will clump. If it does, squish the clumps between
your fingers while submerged in the water.
5. Hold the stem end of the fruit
(exception: grapes which are juicy) while painting a thin
layer of whites on it and then sprinkling with sugar. For grapes, leave them
on their stem. If you must, insert a toothpick into the stem end of the
fruit, but be sure to insert the pick SLIGHTLY into the fruit...DO NOT
pierce the fruit too deeply or in the middle or use cut fruit as it will
leech water or its juices will color the frosting or dissolve the egg
white/sugar covering.
6. Paint a thin layer of egg white onto the
fruit with a good, natural-bristled paint brush. And before the mixture
dries, lightly spoon the super-fine sugar over the moistened area.
7. Set the piece of fruit onto a parchment or
waxed paper lined sheet pan to dry or stick the other end of the toothpick
in an upside down egg carton so the fruit can dry. |
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