HOW TO PREPARE VIOLA FLOWERS
Colourful viola flowers have a very subtle fragrance and flavour, which means they can accompany both sweet and savoury dishes with equal ease. They are a favourite among many chefs as a pretty garnish – they work well sprinkled on salads, desserts and cocktails. You can also extend the lives of these flowers by crystallising them in sugar and using to beautify your baking.
HOW TO CRYSTALLISE EDIBLE FLOWERS
- Remove the stalks.
- Pour a lightly beaten egg white into a saucer. Have another saucer of caster sugar beside it.
- Use a fine paintbrush to give them a thin coat of egg white, followed by a sprinkling of sugar – use another fine paintbrush to push the sugar into any folds within the flower.
- Leave overnight in a warm place – your petals will dry and be perfectly edible and crisp.
- When fully dry, store the crystallised flowers carefully between layers of baking parchment or greaseproof paper in an airtight container.