May Recipe
CRYSTALLISED VIOLETS
Three types found in the wild – Common Violet, Marsh Violet and Hairy Violet.
When crystallised they are used for decoration and are crunchy, aromatic and the colour alone is enough to perk anyone up.
20 fresh undamaged violet flowers including the stalk
1 egg white, whipped until frothy but not stiff
1 tablespoon of icing sugar
Pick up a violet by the stalk and dip in the egg white, or paint on the white with a brush. Gently shake off the excess egg, then sift the icing sugar over the flower while twirling it between your thumb and forefinger. The thin layer of sugar that adheres to the petals will be absorbed and form a crystalline crust.
Repeat the dipping and sugaring with all the violets, placing them on kitchen paper when done. Transfer them to the fridge, still sitting on the paper, and leave them there for a day. Then move them to a warm place like an airing cupboard and leave for a further 24 hours. The sugar should now have set.
At this stage you may want to separate the stems from the petals and discard them as their work is done.
The crystallised flowers will keep for 8 weeks in an airtight container. Use them a decorations for cakes, ice creams, puddings and chocolates.
Extracts taken from “Preserved” by Johnny Acton & Nick Sandler (Kyle Cathie, £14.99)