Enjoy your floral tea with biscuits and crystallized flowers at the tea hour.2
- 1 oz. violets
- 1 oz. rose petals
- 0.7 oz. jasmine tea
- 10 sugar cubes (you can add more at the end of cooking)
- 1 egg white
- powdered sugar
The day before serving, you must prepare the crystallized flowers:
Lightly rinse the violets and roses petals (you can also buy dehydrated flowers).
Coat the flowers with egg white using a cooking brush.
Dip the flowers into powdered sugar to coat.
Place on parchment paper and dry at room temperature.
For the tea:
In a teapot, infuse the jasmine tea.
At the same time, put rose petals and violets in a pan over medium heat with a little of water and some sugar cubes.
Add the brewed tea and turn off heat.
Sweeten to taste.
Serve the tea with vanilla biscuits and with crystallized flowers.