SERVES: 6
Preparation time: 3 minutes
Total time: 3 minutes
12 rose petals
1 egg white
4 tbsp caster suger
1 bottle Prosecco
Brush the rose petals all over with the egg white. Place the sugar in a plastic container that you can take to the picnic and add the rose petals, covering them with the sugar. Transport the rose petals to the picnic in this container to ensure the sugar stays stuck to them.
When ready to serve, place a few crystallised rose petals in the base of six glasses and top up with chilled Prosecco.
The rose petals never fail to cause a reaction. I like to use Prosecco rather than Champagne as I consider it sacrilege to doctor any decent Champagne!