Best 3 Homemade Crystallised Flowers Violets Recipes
In the realm of culinary artistry, crystallized flowers have long been celebrated as an elegant and delectable treat. These edible gems, often crafted from delicate petals of violets, pansies, and roses, offer a symphony of flavors and textures that tantalize the palate. Whether you seek a touch of sweetness to adorn your desserts or a whimsical garnish for your savory dishes, crystallized flowers serve as a versatile and visually stunning addition to any culinary creation. With their vibrant hues and delicate crunch, these edible blossoms elevate simple dishes into extraordinary works of art. Embark on a journey of culinary exploration as we delve into the art of crystallizing flowers, unveiling the secrets to transforming nature's beauty into a culinary delight.
This comprehensive guide presents a collection of recipes that cater to various tastes and skill levels. Discover the secrets to creating classic crystallized violets, renowned for their subtle sweetness and vibrant purple hue. Learn the art of crafting elegant pansies, whose delicate petals yield a delightful burst of flavor. For those seeking a touch of sophistication, explore the recipe for crystallized roses, where each velvety petal is transformed into an edible masterpiece.
Beyond these timeless favorites, this guide introduces innovative recipes that push the boundaries of culinary creativity. Experiment with crystallized lavender, whose aromatic essence adds a touch of Provençal charm to your dishes. Embark on a culinary adventure with crystallized nasturtiums, their peppery notes adding a piquant touch to salads and savory dishes. Discover the hidden gem of crystallized borage flowers, whose delicate blue blossoms impart a subtle cucumber flavor.
With each recipe, you'll find detailed instructions, expert tips, and inspiring ideas for incorporating these crystallized wonders into your culinary repertoire. Whether you're a seasoned pastry chef or a home cook seeking a touch of enchantment, this guide will empower you to transform ordinary dishes into extraordinary culinary experiences.
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
Posting here for future use. From Recipesource. Violets are the state flower for Wisconsin, Illinois, Rhode Island and New Jersey! It also grows in the south and is used for syrups, candied, crystallized.
Provided by Sharon123
Categories Low Protein
Time 10m
Yield 1 batch
Number Of Ingredients 3
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!
Nutrition Facts : Calories 1755.4, Sodium 3.5, Carbohydrate 453.5, Sugar 453.2
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.
Tips:
- Choose edible flowers: Make sure the flowers you use are safe to eat. Some common edible flowers include violets, roses, lavender, pansies, and calendula.
- Harvest flowers at the right time: Pick flowers that are fully open and free of blemishes. Avoid flowers that have been sprayed with pesticides or herbicides.
- Prepare flowers properly: Rinse flowers gently in cool water to remove any dirt or debris. Remove the pistils and stamens from the flowers, as these can be bitter.
- Use a light touch: When handling flowers, be gentle to avoid bruising them. Crystallized flowers are delicate, so handle them with care.
- Store crystallized flowers properly: Store crystallized flowers in an airtight container in a cool, dry place. They can be stored for up to 2 months.
Conclusion:
Crystallized flowers are a beautiful and delicious way to add a touch of elegance to your dishes. They are perfect for garnishing cakes, cupcakes, and other desserts. They can also be used to add a floral flavor to salads, soups, and stews. With a little care and attention, you can easily make your own crystallized flowers at home. So next time you have a special occasion, or just want to add a touch of beauty to your food, try making your own crystallized flowers.
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