Candied Violets Food

SUGARED FLOWERS

Steps:

• Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.

VIOLET FLOWER SYRUP

Steps:

• Gather the ingredients.
• Pinch violets off at the top of the stems. Remove calyxes, or the green parts at the base of the flowers, by twisting petals free. Save petals and compost, or discard calyxes.
• Place violet petals into a nonplastic, heatproof, nonreactive container, such as a glass canning jar or a stainless-steel bowl. Reserve.
• In a small saucepan, bring cup of water to a boil.
• Pour hot water over violet petals. Cover and let sit at room temperature for 24 hours. The liquid will turn a gorgeous clear blue with a slight lavender hue.
• Pour liquid and petals into the top of a bain-marie . Or, if you don't have one, put an inch or two of water in a pot over medium-high heat and set a large stainless steel or other heatproof bowl on top of the pot. Place violets and their infusion liquid in it.
• Add sugar and cook syrup over steam created by the bain-marie. Stir often, until sugar is completely dissolved.
• Strain syrup through a finely meshed sieve to remove flower petals.
• Let syrup cool to room temperature. Transfer to glass jars, label them, and store in refrigerator for up to six months.

CANDIED VIOLETS

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.

CHOCOLATE RUM PUDDING WITH CANDIED VIOLETS

Steps:

• Place the cubes of chocolate cake or cookie crumbles in the bottom of six to eight 12-ounce champagne coupes or medium-size stemmed wine glasses. Brush with the cacao rum liqueur.
• In a small saucepan, sift the cocoa powder, salt, sugar and cornstarch into the half-and-half and then begin to heat. Heat, stirring, until the mixture reaches 180 degrees F. Add the chocolate and vanilla extract and cook, stirring, for one full minute. Pass the pudding through a fine-mesh sieve and then pour directly into the champagne coupes. Place plastic wrap on the surface of the pudding and set aside to cool for 30 minutes to 1 hour.
• Finish with 1 teaspoon candied violets and 1 tablespoon soft whipped cream per serving.

CANDIED VIOLETS

Steps:

• Make a syrup by stirring water into sugar in small saucepan.
• Boil till slightly thickened; stir in almond extract.
• Let syrup cool a little.
• Place the violets, a few at a time into syrup. Make sure that they are completely covered.
• Remove from syrup and place on wax paper to dry.
• Note: Do NOT use African violets!