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Lavender Icing and Sugared Flowers Recipe

   
 

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     Lavender Icing and Sugared Flowers

Category   Sauces
Sub Category   None

Ingredients
1/3 cup whole milk
1/2 tsp dried lavender
3 cups confectioners' sugar
Violet gel-paste food coloring
Sugared Flowers
1 large egg white
1 tsp water
72 purple pesticide-free edible flowers, such as pansies and violas, stems removed
 
Superfine sugar for sprinkling

Instructions
Bring milk and lavender just to a boil in a small saucepan. Remove from heat, and let steep 10 minutes. Strain, and discard lavender. Whisk in sugar until smooth. Strain again. Add food coloring until desired shade. Use immediately
Sugared Flowers Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.


Originally Submitted
1/22/2011





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