Crystallized Flowers

Crystallized violets

They are such a beautiful addition to cakes, cookies and ice cream. Simple to make and store for 2 months
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Prep Time: 15 minutes
drying time: 2 days
Servings: 10
Calories: 78kcal

Ingredients

  • 20 violets keep the stem on
  • 1 egg white
  • 1 tbsp water cold
  • 2 tbsp caster sugar fine 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.
Warning
Please 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, geraniums
Photo courtesy of:
Damien TUPINIER

Nutrition

Calories: 78kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Sodium: 50mg | Potassium: 49mg | Sugar: 16g
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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