The American Violet Society

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Crystalized Viola

By Debbie Whittaker, Herb Gourmet
For The American Violet Society © 2000 All Rights Reserved


Child's artist's paint brush
2 Tb egg white, substitute a few drops of vodka
1/2 C sugar, plus 2 Tb
30 violets, 20 viola or 12 pansies

Rinse the flowers and spin them dry. Place them stem side down on a paper towel, and let them dry until they open back up (violets only). Spread the 1/2 cup sugar out in a glass pie plate. In a small bowl, whisk the egg substitute with the vodka until frothy. Dip the brush into the egg white, run it sparingly around the base of the stem under the flower. Dip the brush again and dab it into the center of the flower and brush outwards sparingly. Repeat until all the petals are slightly moist. Gently press the open flowers face down into the sugar. Sprinkle additional sugar on the base of the flower and which should be facing up. Leave them there until they dry. Partially dry flowers can be gently lifted off of the sugar and placed on a paper towel to continue drying, but they must be dry enough so that the petals don't droop and stick together when you transfer them. When the flowers are COMPLETELY dry, place them into a covered glass jar. Seal and keep in a cool dark place until used to decorate cakes, pudding, ice cream, and other desserts.

  Caution: See Caution in main article.             


© May 1, 2000, Herb Gourmet 3011 South Krameria, Denver, CO 80222
 


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