Because roses are the most fragrant when they are on the verge of wilting they are extra special when crystallized.

INGREDIENTS

METHOD

• Preheat oven to 50ºC.
• Place egg white in a small flat bowl and lightly whisk with a fork till it is a runny liquid. Using a fine paint brush, the type a child might use, paint the rose petals very thinly but meticulously on all sides with the egg white, gently shaking off any excess. Place petals on a cake rack as you work.
• Using a fine sieve, sift castor sugar over the petals and shake off the excess.
• Place petals onto an un-greased baking tray and bake (with the oven door slightly ajar) for 30-35 minutes or until petals are crisp and dry. Use immediately or store in an airtight container in a cool place.