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Description
Typically known as blue flower, borage is a tiny flower that tastes like cucumber and appears at Valley farmers' markets in the spring.
Ingredients
- 1 egg white
- 1⁄4c superfine granulated sugar
- absolutely dry blossoms, preferably picked on a dry, sunny morning so the flowers are fully opened
Instructions
Beat egg white lightly without allowing it to become frothy, and pour into a shallow bowl. Have another bowl ready with superfine sugar. Using tweezers, dip the blossoms first into the egg white and then into the sugar. Use a fine paintbrush to get the sugar into the folds. Shake off any excess sugar, put the blossoms on a wire rack and leave to dry overnight in a warm, dry place. Use to garnish cakes and desserts.
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