It wasn’t exactly a lovely day but… at least I got to make summer last a bit longer! Seriously, how did I not know about crystallising pansies (or any flowers) before? So easy! And pretty too, I put them on a cake which I will post the recipe for later 🙂
They last well and they just taste like sugar really, I don’t think pansies have as much of a taste or aroma like roses and violets do! And they make everything look beautiful. Mmmhmmm.
So, all you need is three ingredients and time!
Clean, fresh pansies
Grab a clean paint brush ready to use. Also get out a big tray to dry the flowers on and put the caster sugar onto a plate or small bowl.
Pick up a pansy by the stem, or the very top of the stem and place it face down on a plate. Gently paint on the egg white, making sure to cover all of the flower and where the petals over lap. Flip the flower and repeat on the front. Now hold the flower over the sugar and spoon/sprinkle it into both sides evenly. I found this was better than dipping the flower, otherwise the sugar would clump up.
Set down the flower onto the tray and keep going with the other pansies.
You will probably find a rhythm of your own that works!
Leave to dry overnight (or more, depending on the temperature and humidity). You may want to flip over the flowers to dry both sides, at some point. Store carefully in an airtight container for about a month.
Makes as many as you want, you can also use rose petals too.
Enjoy! Sami 🙂 xx