Ingredients
Instructions
Flower Glass
1- In a small pot, heat the lychee juice, sugar and kuzu over medium heat stirring constantly until it starts boiling. Let it boil for 30 seconds and remove from heat.
2- Pass the mix through a fine sieve to remove the small bubbles and pour it into a decorating bag.
3- Wait for 2 minutes to let it cool down.
4- Place stencil over Teflon or silicone mat. In this case I used a rectangular stencil. It is helpful to stick it with scotch tape to the countertop to keep it in place.
5- Pour some mix on the mat and spread it with an offset spatula creating a thin layer of about 0.3 cm.
6- Remove the stencil and carefully arrange the micro flowers on top of the kuzu layers using tweezers.
7- Place the mat in the dehydrator for 6 hours at 50 °C (122 °F).
8- Carefully remove the chips from the mat and flip them. Dehydrate for 18 hours at 50 °C (122 °F). The glass edges tend to bend upwards but to prevent this you can cover them with another silicone mat. The mat weight will keep them flat.
9- Once the flower glass is dry and crunchy, store them in a sealed container with desiccant packets in a dry and cool place.
Edible Flower Glass
