Edible fresh flowers are now widely used, not just for garnishing, but also for adding a unique flavor to main dishes, drinks, salads, and especially desserts. But, flowers in our food is not really considered a “new thing” in the culinary world. It actually dates back to ancient Roman Times and became more popular during the Victorian period.
These edible blossoms’have a one of a kind aroma, color and texture to make them an amazing creative ingredient for a number of recipes. Just like this dessert recipe, you’re about to learn today. In this video, the Meringue Girls will show us how to make gorgeous and sweet edible flower lollipops in no time. They are perfect for wedding favors, last minute gifts or a great decoration for a party centerpiece!
Although most flowers are considered edible, some may not taste all that great. Also, one very important thing to keep in mind is not every kind of flower is okay to consume. Not to scare you off, but some species can be toxic when ingested in big amounts. You’ll be shocked when you find out that some of them might even share the common name with the edible ones. So, you have to very careful when picking which ones to eat, and where to get them. Better yet, plant your own edible flowers just to be safe, or maybe find a reliable seller near you.
Here’s what you’ll need:
- 1 tablespoon citric acid
- 3 tablespoon freeze-dried fruit pieces
- 1 teaspoon bicarbonate soda
- 100ml glucose syrup
- 300 grams icing sugar
- 60ml water
- 225 grams granulated sugar
- Edible flowers
- Few drops of passion fruit essence
- Lollipop sticks
1. Into a medium pan, combine sugar, glucose syrup, and water. Place your pan on a stove top over medium heat setting. Keep boiling until the sugar dissolves.
2. Brush the sides using a pastry brush with water once boiling to prevent lumps in the syrup. Keep stirring until the sugar reaches 150 degrees C.
3. Mix all the dry ingredients except for the flowers into a food processor. Blitz to make the sherbet powder and set aside.
4. Next, add a few drops of passion fruit essence into the sugar mixture and stir.
5. Line a tray with a baking or wax paper.
6. Next pour one teaspoon of the sugar mixture onto the sheet and form a round shape.
7. Press the end of the lollipop stick into the candy and place an edible flower face-down into the candy mixture.
8. Finally, cover the flower with the candy mixture and let it stand until it hardens.
9. Peel the lollipops off the sheet, once the candies are hard enough,
10. Serve with sherbet powder.