Violets are one of the many edible flowers that can be crystalized and used for decorating desserts or used in salads. Be sure you pick violets that have not had any pesticides or herbicides applied directly or in the vacinity
1 Pick the violets within a couple hours of serving them.
2 Wash the violets well. Wash them in a bowl so that the petals do not get crushed in the stream of water from the faucet.
3 Brush the violet petals with beaten egg whites with a small pasty brush.
4 Sprinkle the violets with granulated sugar. Put on wax paper to dry.
5 When the violets are dry decorate the dessert. The violets are light enough that they will tuck directly in the frosting and adhere to the side of the cake with no other support. The violets will look fresh for 12 hours but after that they may begin to look bruised.
6 The violets are edible. The violets taste the way freshly cut grass smells. Some will enjoy the taste, others will only nibble politely. Do not push your guests into eat them!
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