Homemade Crystallised Flowers Violets Recipes

CRYSTALLIZED FLOWERS

Crystallized Flowers image

Provided by Tyler Florence

Categories dessert

Time 12h10m

Yield 12 flowers

Number Of Ingredients 4

Ingredients

2 large egg whites, at room temperature
1 teaspoon water
1 dozen pesticide-free edible flowers, such as violets, marigolds, and rose petals
1 cup superfine sugar

Steps:

In a small bowl, combine the egg whites and water; beat lightly with a fork. Dip a paint brush in the egg whites and gently paint a flower ¿ covering the petals thoroughly but not excessively. While still wet, gently sprinkle the coated petals with the superfine sugar. Put the crystallized flowers on a sheet pan lined with waxed paper to dry for 12 to 24 hours. Use to top cakes and desserts.

CANDIED VIOLETS

Candied Violets image

Your surprise ingredient will be the talk of the table if you add beautiful candied-violet garnishes to salads or desserts.-Jeanne Conte, Columbus, Ohio

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 3

Ingredients

2 large egg whites
Sugar
1 large bunch wild violets (including stems), washed

Steps:

In a bowl, beat egg whites with a wire whisk just until frothy. Place sugar in another bowl. Taking one violet at a time, pick it up by the stem and dip into egg whites, covering all surfaces. Gently dip into the sugar, again being sure all of the petals, top and bottom, are covered. Place on waxed paper-lined baking sheets; snip off stems. Using a toothpick, open petals to original shape. Sprinkle sugar on any uncoated areas. Dry in a 200° oven for 30-40 minutes or until sugar crystallizes. Gently remove violets to wire racks with a spatula or two-tined fork. Sprinkle again with sugar if violets appear syrupy. Cool. Store in airtight containers with waxed paper between layers.

Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

HOMEMADE CRYSTALLISED FLOWERS - VIOLETS

Homemade Crystallised Flowers - Violets image

I love all manner of preserves, and crystallising flowers is a very therapeutic pastime if you have an hour to spare and some suitable flowers in your garden! Crystallised flowers add a touch of elegance to all manner of cakes, large and small. I love to decorate Fairy Cakes with them; they are also stunning on an Easter or Mothering Sunday Simnel Cake as well. Please make sure you take time to read my warning below about toxic flowers, and if in doubt - DO NOT use them PLEASE! Flowers that are suitable for crystallising are: Violets; Nasturtiums; Lavender flowers; Rose petals; Small rosebuds; Small mint leaves; Rosemary flowers and Primrose flowers. In this recipe, I have stipulated violets, these are my favourite flowers to preserve, and as I have so many growing in the garden each spring, I try to make enough to last me through Easter and beyond. They will keep quite happily in an airtight tin, in a cool, dry and dark place, for about 2 months. Oh yes, they look wonderful on trifles and sweet tarts too!

Provided by French Tart

Categories European

Time 2h30m

Yield 30-40 Crystallised Flowers, 4-6 serving(s)

Number Of Ingredients 3

Ingredients

30 -40 clean small whole fresh edible flowers or 30 -40 rose petals
1 egg white
caster sugar

Steps:

PLEASE NOTE - IMPORTANT INFORMATION.
Crystallised flowers are for decoration only, and should not be eaten. Research the flower, herb or plant you want to use. Check for any type of toxicity, and possible allergic or other reactions through contact with other foods, implements, skin or inhaling. Your guests may have allergies or medical conditions too.
Just some of the toxic flowers include foxglove, oleander, daffodil, delphinium and hyacinth. This list is not comprehensive. Organically grown flowers are best, as commercially grown flowers may have pesticide or other chemical residue. Even if something is not meant to be eaten, it is not advised to use non-edible or potentially harmful plants in presentations.
Choose flowers according to season, availability, occasion, colour scheme or theme.
Place the clean dry flowers on a breadboard, baking tray or flat surface.
Beat the egg white to a light foam. Brush the flowers all over with beaten egg white, using a soft pastry brush.
Sprinkle flowers all over with the caster sugar immediately. The sugar needs to stick to the egg white before it dries.
Leave for approx one hour or more until fully set. You can also sit the finished flowers on a baking tray lined with ovenproof paper in a warm oven (switched off).
Once they have dried, they will be hard and brittle; store them carefully in an airtight tin for up to 2 months.
TIPS:.
Leave the stalks on small flowers such as violets, it helps you to pick them up and paint the egg white on them.
Experiment with a few flowers to be sure you have it right, before doing a full batch for a special occasion.
Use a flour sifter to help coat the flowers with sugar evenly. A tea infuser or tea ball can be filled with caster sugar and used in the same way as a sifter, as long as the mesh is the right size.
Toothpicks may help to manoeuvre flowers once they are coated, without touching them with your hands, and undoing all your good work.

Nutrition Facts : Calories 4.3, Sodium 13.7, Carbohydrate 0.1, Sugar 0.1, Protein 0.9

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