I just love flowers…all flowers in every shape, size, colour, scent and place. You can tell this from my paintings and installations as it is rare not to find flowers in each and everyone. Wildflowers or garden flowers, it just doesn’t matter. Something in me changes when I look, touch and smell them……and theres also taste….some flowers are edible……Which brings me neatly to crystallised flowers a traditional art of the victorians for decorating many different sweet dishes but a particular favourite at the afternoon tea table.
I have always wanted a go at crystallising flowers and this week thought its time- so I checked out the process online and got out in my garden to pick some fresh spring edible flowers including violas, primroses and primulas. You can crystallise other flowers but always check if a particular flower is edible. Mostly crystallised flowers will taste of the sugar or have no flavour unless they are a flower such as lavender which of course is very distinctive.
What you need:
egg white-beat it a little to break up the albumen
1.Start by checking the flowers are clean-you don’t want soil sticking to them and pick them fresh just before you crystallise them.
2. use the paintbrush to carefully paint the egg white all over the flower including between the petals
3. with the sugar on a plate and using a teaspoon coat every surface of the flower with sugar and then place to dry on baling paper
4. The flowers will dry and Harden over the next 24 hours and when this process is complete store them in a air tight tin until you use them to decorate cakes and deserts.They will last 6-8 weeks.
Have fun and be patient, it is a slow tricky process but the results are gorgeous and you can eat them!!
To see my flower paintings please go to www.charronpugsleyhill.com where you can also see more about what I do and upcoming events…including on the 13th May Expressive Creative Painting Workshop in Peterborough.