Crystallised Flowers

• 2 organic egg whites
• 10 begonias
• 32 Australian native violets

Place the egg whites in a bowl and whisk until light and airy. Using a pastry brush, lightly brush each of the flowers with the egg whites until just dampened.

Put the sugar in a bowl and lightly dust the flowers until evenly coated. Place the flowers on a dehydrator tray in a food dehydrator and dehydrate at 45–50°C (115–120°F) for 24 hours.

Store the crystallised flowers in an