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!


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