Edible flowers, made by own hands

Edible flowers, made by own hands

Forty-four kilometers from WashingtonThe city of Gaithersburg, in which the confectionery of Canela Bakery is located, is located. The peculiarity of the products, produced by this confectionery, is that for their preparation a tradition is used, which came from Mexico. It is a tradition to prepare dessert dishes made of gelatin. Rosario Gamboa (Rosario Gamboa) is the co-owner of the Canela Bakery confectionery in Gaithersburg. She passed a special training and learned from a specialist in the production of flowers from gelatin. Rosalio Gamboa's gelatinous flowers are sold not only in the confectionery of Canela Bakery in Gaithersburg, but also in the city of Bethesda, a suburb of Washington, in the store Montgomery Farm Women's Co-op. Rosario Gamboa uses syringes in her work. Edible flowers, made by own hands. Photo №1 With the help of special needles it is producedinjections into small bowls of semicircular shape, transparent and tightly closed, which is preliminarily poured out only diluted transparent gelatin. A substance introduced into a transparent gelatin is a mixture consisting of gelatin, a food coloring, some flavoring and sweet condensed milk. Making "edible flowers" is made "upside down", that is, the syringe is stuck not into the lid, but into the bottom of a transparent bowl filled with transparent gelatin. Rosario Gamboa several times turns the tightly closed bowl up and down, watching, and whether the petals of the flowers are properly located. Rosario Gamboa has a hand, a sure eye, her movements are neat and fast. From under her needles come flowers with petals of various shapes. For example, here are such petals with pointed tips. Since a mixture of gelatin, a food coloring,any flavor and sweet condensed milk, introduced into a tightly closed bowl with transparent gelatin, grasps instantly, then something to fix, if the confectioner suddenly made a mistake, it will not be possible. During training for the manufacturer of "edible masterpieces" Rosario Gamboa studied four methods for making "dessert flowers" of various shapes. Currently, the repertoire of her "confectionery flora" has significantly expanded. The color arsenal of Rosario Gamboa is also incredibly diverse. It's white, and crimson, and orange, and yellow, and bright red, and pink, and even purple. To make their "edible flowers"Rosario Gamboa uses the products of the Mexican gelatin company Duche, which specializes in the production of gelatin, food colorants and flavors. All products are of high quality. Rosario Gamboa warms up the liquid mixture for making "edible petals" from time to time in the microwave oven. This is done so that the gelatin, which is part of the mixture, becomes softer, does not freeze. One "edible flower" takes about ten minutes to make it. Rosario Gamboa sells not only finished products. The client can choose the gelatin masterpiece according to his preferences:

  • The shape of the petals;
  • The color of the flower itself;
  • Flavor flavor;
  • Type of sweetener.

Everything depends on the wishes of a particular customer. Ready-made "edible flowers" are able to lie in the refrigerator for several weeks without spoiling and absolutely not losing at the same time their taste and visual qualities. If a transparent, closed bowl with a flower is cut vertically, you can visually see that the edible masterpiece is a handmade product, and not made with the help of a machine. Rosario Gamboa confesses: buyers of floral masterpieces are often so fascinated by their beauty that they admire them, forgetting about their real purpose - to be eaten. The price of an edible flower is three and a half US dollars.