Homemade Crystallised Flowers Violets
Add a touch of elegance and whimsy to your desserts with these delicate homemade crystallised violet flowers. This simple yet enchanting recipe transforms fresh, pesticide-free violets into sparkling edible decorations that are perfect for cakes, cupcakes, or even a sophisticated afternoon tea spread. With just three ingredients—fresh violets, a lightly beaten egg white, and superfine sugar—you’ll create a stunning garnish that boasts both beauty and subtle floral sweetness. These handmade crystallised flowers are incredibly easy to make and require no cooking, just a bit of patience as they dry into their glittering perfection. Whether you’re looking to elevate a special occasion or simply try a charming DIY project, these edible blooms are sure to impress. Best of all, they can be stored for up to a month, ensuring you always have a touch of botanical magic on hand.
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Recipe Information
Ingredients
- 40 pieces Fresh, pesticide-free violet flowers
- 1 large Egg whites
- 100 grams Superfine (caster) sugar
Instructions
Carefully pick fresh violets, making sure to avoid any that have been exposed to pesticides or chemicals. Gently rinse the flowers in cold water and pat them dry with a clean paper towel. Ensure they are completely dry before proceeding.
Separate the egg white from the yolk and place the egg white in a small, clean bowl. Lightly beat the egg white with a fork until just frothy but not stiff.
Place the superfine sugar in another shallow bowl. Set it aside for easy access.
Using a small, clean paintbrush or a soft, food-safe brush, gently paint each violet flower with a thin layer of egg white. Be sure to cover all surfaces, including the petals and the underside.
Immediately sprinkle the painted flower with superfine sugar, covering it evenly. Gently shake off any excess sugar.
Place the sugared flower on a baking sheet lined with parchment paper or a wire rack to dry. Repeat the process with the remaining violet flowers.
Allow the crystallised violets to dry completely at room temperature. This may take 12-24 hours, depending on the humidity in your environment.
Once completely dry, store the crystallised violets in an airtight container at room temperature. They will keep for up to 1 month.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 58 mg | 3% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 100.9 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
