Who needs a bouquet of flowers when you can have edible flowers?
7 grams powdered gelatin
3 tablespoons water
75 grams white wine
150 grams hot water
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 whells. Refrigerate until firm.
Peel and enjoy!