CRYSTALLISED VIOLETS

Written By Lucy Mora Cooking and Gardens

C R Y S T A L L I S E D V I O L E T S

In winter my garden if full of violets! They are a labour of love to pick a decent size bunch but so worth it. The cent is heavenly. I also love to crystallise them in sugar to top cakes. Here is the recipe

CRYSTALLLISED VIOLETS RECIPE

PICK A HANDFUL OF VIOLETS AND KEEP THE STEM ATTACHED.

  • ONE EGG WHITE WITH A TBL SPOON OF WATER

  • 1/2 CUP OF SUPERFINE (OR CASTER) SUGAR

  • BAKING PAPER

    METHOD

    Whisk the egg and water till light and fluffy. Holding onto the stem of the violet , dip the flower head into the egg mixture and shake off the excess. Then dip into the sugar making sure the whole flower is coated. You want it nicely coated , not too thick.

    Place the flowers onto baking paper and snip off the stem. If you have a dehydration oven dry them for 2 hours at 70 degrees celsius or this can be done in the oven at the same temperature and time. You can store your violets for up a year in a sealed jar.

Lucy Mora Cooking and Gardens https://www.lucymoracookingandgardens.com
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