Best 2 Candied Violets Recipes
Indulge in the exquisite world of candied violets, where delicate petals are transformed into culinary masterpieces. Discover three enticing recipes that capture the essence of these edible flowers, each offering a unique taste experience. Embark on a journey of flavors as we unveil the secrets of creating crystallized violets, candied violet syrup, and violet sugar, all beautifully presented and ready to elevate your culinary creations. Let your taste buds dance with delight as you explore the versatility of candied violets, adding a touch of elegance and a burst of floral notes to your favorite dishes and drinks.
Let's cook with our recipes!
CANDIED VIOLETS
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
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.
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.
Tips:
- Use fresh, organic violets for the best flavor and color.
- Gently wash the violets in cold water and pat them dry to avoid bruising.
- Remove the white base of the petals, as it can be bitter.
- Use a light touch when mixing the violets with the egg white and sugar, to avoid breaking the delicate petals.
- Spread the violets in a single layer on a parchment paper-lined baking sheet.
- Bake the violets in a low oven until they are dry and brittle, about 1 hour.
- Store the candied violets in an airtight container in a cool, dry place.
Conclusion:
Candied violets are a beautiful and delicious way to add a touch of elegance to your desserts, drinks, and other culinary creations. With a little patience and care, you can easily make your own candied violets at home. So next time you're looking for a special way to impress your friends and family, give candied violets a try!
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