Dried Blue Borage Flowers: A Description
In the world of confectionery and gastronomy, the art of crystallizing borage flowers is a traditional technique that adds a touch of elegance to cakes and desserts. This simple yet captivating process involves a few easy steps, starting with the preparation of egg white and superfine granulated sugar.
First, egg white is lightly beaten, avoiding the creation of froth. This is then poured into a shallow bowl, while superfine granulated sugar is kept in another. A fine paintbrush is used to ensure that sugar gets into the folds of the borage blossoms, ensuring a thorough coating.
The blossoms should ideally be picked on a dry, sunny morning for the best results. Tweezers are used to dip the borage blossoms into the egg white and then into the sugar, ensuring each petal is fully coated. Excess sugar is then gently shaken off.
Dipped blossoms are laid on a wire rack to dry overnight. Once dried, these crystallized borage flowers can be used as garnishes for cakes and desserts, adding a burst of colour and a delightful crunch. Dried blossoms can also be stored for future use, making this a versatile and delightful addition to your culinary repertoire.
It's important to note that the recipe for crystallized borage flowers is not attributed to a specific person, but rather a traditional technique passed down through generations. So, why not give it a try and add a touch of timeless elegance to your next dessert creation?
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