Crystallized Jasmine Blossom

Ingredients, equipment and method


  • 1 punnet Jasmine Blossom 
  • 1 egg white
  • 1 tbsp water
  • 100 gr caster sugar (to toss the flowers)


  • Dehydrator machine


  • Mix the egg white with water.
  • Fill a plate with sugar.
  • Dip the Jasmine Blossom in the mixture and shake them so that the remaining liquid falls off.
  • Place the Jasmine Blossom upside down on the plate with sugar.
  • Cover them completely with sugar.
  • Shake them so the remaining sugar falls off.
  • Place the Jasmine Blossom on the dehydrator tray.
  • Let them dry out for 30 minutes in the dehydrator a medium low temperature.
  • Take the crystallized Jasmine Blossom out of the dehydrator after 30 minutes.
  • Place them on a plate and serve.

Recipe: Franck Pontais 

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