These easy-to-make, impressive crystallized flowers are similar to candied violets.
What to buy: Look for the most tender and least hairy borage if you’ll be using it as an uncooked herb. The flowers should be sparkling blue and wide open. If using borage as a cooking green, larger, older leaves are acceptable.
- Yield: 4 to 6 servings
- Total: 15 mins
- Active: 15 mins
- 1 handful borage blossoms, rinsed and dried
- 1 egg white
- 1/4 cup superfine granulated sugar
- Start with absolutely dry blossoms, preferably picked on a dry, sunny morning so the flowers are fully opened. Beat 1 egg white lightly without allowing it to become frothy, and pour into a shallow bowl. Have another bowl ready with 1/4 cup superfine granulated sugar.
- Using tweezers, dip the blossoms first into the egg white and then into the sugar. Use a fine paintbrush to get the sugar into the folds.
- Shake off any excess sugar, lay the blossoms on a wire rack, and leave to dry overnight in a warm, dry place. Use to garnish cakes and desserts.