Okay, so today I decided to try my hand at making floral desserts. I saw some really pretty pictures online and thought, “Hey, I can totally do that!” Famous last words, right?
First, I went shopping. I grabbed some edible flowers – pansies, violas, and roses – making sure they were actually food-grade. You don’t want to be munching on pesticide-covered petals! I also picked up some gelatin, sugar, and a few berries for extra flavor and color.
I started with a simple floral jelly. I dissolved the gelatin in some warm water, added sugar to taste, and then carefully arranged the flowers in the bottom of a mold. This was way trickier than it looked! Getting the flowers to stay put and look nice was a real challenge. I swear, those little violas were mocking me.
Next, I gently poured the gelatin mixture over the flowers, making sure to cover them completely. Then, into the fridge it went to set. While that was chilling, I moved on to the next experiment: candied rose petals.
For the candied petals, I whisked an egg white until it was frothy, then brushed it very carefully onto each rose petal. This was delicate work! Those petals are so fragile. After brushing with egg white, I sprinkled them with superfine sugar and laid them out on a wire rack to dry. I popped them in a low oven to speed things up a bit, hoping they wouldn’t burn.
Fast forward a few hours… The jelly was set, and the candied petals were dry. Time for the big reveal! I flipped the jelly mold onto a plate, and… it actually looked pretty good! The flowers were suspended in the clear jelly, and it had a nice shimmer. The candied rose petals were also a success. They were crispy and sweet, with a lovely floral aroma.
The Verdict:
- The floral jelly was surprisingly delicious! The subtle floral notes paired well with the sweetness of the jelly.
- The candied rose petals were a bit too sweet for my taste, but they looked gorgeous as a garnish.
What I Learned:
- Arranging flowers in jelly is harder than it looks. Patience is key!
- Superfine sugar is a must for candied petals. Regular sugar is too coarse.
- Edible flowers add a delicate and beautiful touch to desserts.
Would I do it again? Absolutely! Maybe next time, I’ll try adding some floral extracts to the jelly for a more intense flavor. Or perhaps a floral-infused simple syrup for cocktails? The possibilities are endless!
