Crystallized Blue Borage Blossoms Recipe

1. 1

   Start with absolutely dry blossoms, preferably picked on a dry, sunny morning so the flowers are fully opened.

2. 2

   Beat 1 egg white lightly without allowing it to become frothy, and pour into a shallow bowl.

3. 3

   Have another bowl ready with 1/4 cup superfine granulated sugar.

4. 4

   Using tweezers, dip the blossoms first into the egg white and then into the sugar.

5. 5

   Use a fine paintbrush to get the sugar into the folds.

6. 6

   Shake off any excess sugar, lay the blossoms on a wire rack, and leave to dry overnight in a warm, dry place.

7. 7

   Use to garnish cakes and desserts.

* Per serving · 4 servings · Values may vary.

No additional tips available.