Crystallized edible flowers, such as pansies and rose petals, or small fruits, such as grapes and berries, make lovely garnishes for ice cream. To make enough garnishes for 6 to 8 servings, lightly beat a large egg white and have 1 1/2 cups superfine (caster) sugar on hand. Dip the flowers or fruit in the egg white or brush it on with a small pastry brush. Let the excess run off and generously dust with the sugar. Set on racks to dry for at least 6 hours or up to overnight. Note that these garnishes contain uncooked egg whites.
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