They are such a beautiful addition to cakes, cookies and ice cream. Simple to make and store for 2 months
Prep Time15 minutesmins
drying time2 daysd
Servings: 10
Calories: 78kcal
Ingredients
20 violetskeep the stem on
1egg white
1tbspwatercold
2tbspcaster sugarfine granulated
Instructions
Have a baking sheet, kitchen towel and a paint brush ready.
Beat the egg white and water until frothy, it needs to be totally mixed but not stiff, and no firm egg white left
Place the sugar in a bowl
Take each violet by the stem and using the paintbrush cover each petal of the flower in the egg white, gently shake off excess
Now, using your hands cover the flower with the fine sugar, twirling the flower gently so you get an even coating. If any area is absorbed, sprinkle more on
Place the flower on kitchen towel, on a plate. Repeat the process with each flower
Once they are all done, place the plate in a dry and safe place for upto 48 hours to dry
If you do not need them immediately, place in an airtight container and they will last for up to 12 months
Notes
To test if the flower is crystalized, check the base of the flower, it should be brittle. Give it longer if needed.WarningPlease make sure you are picking flowers that have not been sprayed with pesticides or any chemicals.A selection of edible flowers: roses, lavender, borage, violets, pansy, courgette(zucchini), society garlic, daylilies, nasturtium, elderflower, hibiscus, primroses, angelica, burnet, calendula, carnation, chamomile, chives, gladioli, hollyhock, impatiens, jasmine, lilac, runner and climbing bean, snapdragon, squash flowers, snapdragons, sunflower, geraniumsPhoto courtesy of: Damien TUPINIER