Crystallised Rose Petals

Preparation info
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Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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Heat the sugar syrup in a small heavy-based saucepan over high heat and bring to the boil. Place the rose petals in a chinois, blanch in the boiling syrup and immediately remove and plunge into iced water to refresh. Place each petal onto paper towel and pat dry. Dip the petals, one at a time, in the rose water and then place on a dehydrator tray. Dust heavily with icing sugar, then dehydrate a