- Prep time: 3 minutes
- Cook time: 10 minutes + 24-36 hours’ drying
- Makes: 10
- Difficulty: easy
- Course: dessert
- Cookware: brush
- Cuisine: English
Ingredients
- 10 fresh violets
- 1-1½ tbsp icing sugar
- 1 egg white
- ½ tbsp water
Cooking method
Step 1
Whisk the egg whites until a light foam. Add water and whisk a little more. Pour sugar in a bowl.
Step 2
Brush clean and dry fresh flowers with egg whites, completely covering each petal. Then gently dip the flower into custard sugar and sprinkle with custard sugar on all sides. Arrange the flowers separately from each other, heads down, on a china dish or baking paper. Dry for 24—36 hours in a warm room. Once the flowers are completely dry, they can be carefully placed in a sealed container and stored for up to two months in a dry place at room temperature. Crystallized flowers are afraid of light, moisture and cold.
My tips and tricks:
Crystallized flowers can be a very elegant and delicate decoration for your desserts, cakes, ice cream or paska. They look fantastic and are very easy to make. The main thing is to use only edible flowers, for example: violets, rose petals, mint leaves, apple blossom, calendula, cornflowers, pansies or jasmine.
- 10 fresh violets
- 1-1½ tbsp icing sugar
- 1 egg white
- ½ tbsp water
- Whisk the egg whites until a light foam. Add water and whisk a little more. Pour sugar in a bowl.
- Brush clean and dry fresh flowers with egg whites, completely covering each petal. Then gently dip the flower into custard sugar and sprinkle with custard sugar on all sides. Arrange the flowers separately from each other, heads down, on a china dish or baking paper. Dry for 24—36 hours in a warm room. Once the flowers are completely dry, they can be carefully placed in a sealed container and stored for up to two months in a dry place at room temperature. Crystallized flowers are afraid of light, moisture and cold.