Crystallized Jasmine Blossom

Ingredients

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

Equipment

• Dehydrator machine

Method

• 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