• 6 eggs

  • Edible flowers

  • 7g powdered gelatin

  • 3 tbsp water

  • 75g white wine

  • 40 sugar

  • 150g hot water

 

Directions:

  • Poke a hole at the bottom of the eggs, making sure the opening is about half an inch in diameter.
  • Pour out the insides and thoroughly wash the egg shells. Wipe the egg shells completely dry.
  • Push edible flower inside.
  • Combine sugar and gelatin with hot water and mix well to dissolve. Set aside to cool for a few minutes, then add in the white wine. Mix well and let it cool.
  • Pour gelatin mixture inside the egg wells. Refrigerate until firm.
  • Peel and enjoy!
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