INGREDIENTS
1.5g gum arabic
1 egg white
Rose essence, to taste
4 roses (for consumption), 6 for display
50g white sugar
METHOD
Mix the gum arabic with the egg white and add a couple of drops of rose essence to boost the flavour. The gum arabic must be thoroughly mixed in. We use the tiniest of forks to do this – probably not the most effective tool, but it’s a habit now.
Pluck all the petals off the roses for eating and discard any that aren’t absolutely perfect. Using your thumbs as spatulas, delicately coat the petal with a fine layer of the egg-white mixture on both sides. Too much of the mixture and the sugar will go soggy when you put it on.
Now, sprinkle the sugar across the petal using a teaspoon and set aside to dry. This can be done a day ahead of service and you’ll need a minimum of 40 minutes’ drying time.
Carefully insert the sugar-coated petals into the complete display roses and place in a vase for service.