Crystallized Violets Food

HOMEMADE CRYSTALLISED FLOWERS - VIOLETS

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.

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.

Steps:

• Pick the flowers with long stems so you can hold them without damaging them.
• Prepare a bowl full of fresh water and rinse the flowers one by one.
• Place them on a cloth to dry, not under the direct sun, but on the kitchen counter.
• Slightly whisk the egg white and with a brush spread it inside and outside the flower.
• Lay them on a parchment paper, remove the stems.
• Sprinkle the flowers with castor sugar and let them dry out in a warm and dark place for a couple of days.
• Once dried store them in an air tight container covering them with sugar.

CRYSTALLIZED FLOWERS

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.

CRYSTALLIZED VIOLETS

Steps:

• You will need:.
• Greaseproof paper
• Saucepan
• Kitchen paper
• Slotted spoon.
• Pick a bunch of violets on a dry day, lay them out on kitchen paper, checking they are undamaged and free from pests.
• Pour the sugar and water into a saucepan and boil the mixture for 5 minutes.
• Now carefully drop the flowers into the syrup and boil for another minute.
• Use a slotted spoon, remove the flowers and slip them on to greaseproof paper.
• Leave them until the next day when they should be dry and hard, ready to be stored.
• Note* Make sure you pick flowers that have not been sprayed with pesticide!

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!