Baking Tip: Crystallised Violets
I Love Springtime! What a joy it is to watch the flowers bloom in the garden, an explosion of colours, and the fruit trees flower in shades of pearly white! The dominant hues this year, are purple and yellow, with gorgeous irises and heaps of daffodils and narcissi. But we also have carpets of common blue violets and primroses of all colours! I’ve taken a keen interest in making bouquets and flower arrangements, but another way Iike enjoying our flowers is on my plate! I’ve made Crystallised Primroses for years now, but this year, I also made Crystallised Violets, which will beautifully garnish my Easter dessert! Have a good one, friends!
Ingredients (makes 10):
10 freshly picked common blue violets (viola sororia), cleaned with a damp paper towel
1 egg white
4 tablespoons caster sugar
Fit a strip of baking paper on a rectangular biscuit tin, securing it with Scotch tape.
Pierce 10 evenly spaced holes with a toothpick.
Beat egg white in a small bowl until frothy. Using a clean, small paint brush, gently brush petals and stem of each violet with frothy egg white.
Place violet in a shallow plate filled with the sugar, and coat in sugar before placing it in a hole. Repeat with all violets. Keep in a dry, warm place overnight.
Garnish desserts and cakes with Crystallised Violets!
