Sugared violets

You can just buy ready-made sugared violets, but it's really easy to make them yourself which also ensures a much fresher taste.

Makes 20 violets.

Sugared violets

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gelatin leaves



pasteurised egg whites



icing sugar

Preparation method

  • Soak the gelatin in cold water.
  • Heat the egg whites in a bain-marie to 45°C.
  • Add the soaked gelatin leaves and keep the mixture at around 45°C.
  • Use kitchen tweezers to dip the flowers in the egg-white mixture and then the icing sugar one at a time.
  • Place the sugared flowers in a food dehydrator and dry at 40°C for 12 hours.
  • Store the sugared flowers in a well-sealed container.

Serving suggestions

  • As a component in a dessert with components of chocolate and spiced ice cream.
  • As part of a dessert with components of banana and coconut.
  • Also perfect for finishing friandises or tartelettes for a high tea.

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