To crystallise 30 rose petals you will need an egg white and about 4 tablespoons of caster sugar. You’ll also need a paint brush and a teaspoon.
Carefully remove the petals from the roses, lightly whisk the egg white and spoon the sugar into a shallow bowl.
Hold the base of a petal using the tip of your thumb and fore finger and paint both sides with the egg white, ensuring you cover the whole petal.
Spoon the sugar all over the petal, shaking off any excess.
Place the petals on baking parchment and leave to dry for at least 2 hours or overnight if possible. The crystallised petals can be stored in an airtight container for up to 2 weeks.