Some notes on floral flavours and ingredients: Method 1

• 1 egg white
• ½ teaspoon high-proof grappa or vodka
• 100 g/ <

Cover a wire rack with baking parchment.

Whisk the egg white to a light foam, adding the spirit at the end. This helps the egg white and sugar to dry and therefore set more quickly. Hold the flower or petal at the base and paint it all over with the egg white, top and underside, taking care to include all edges and folds between the petals. Using the sieve or your fingers, gently sprink