Candied Violets
1 serving
180 minutes
Candied violets are a delicate and exquisite dessert rooted in Russian culinary traditions. This refined sweet treat hails from noble estates where the art of confectionery transformed simple ingredients into works of art. Violet petals soaked in egg white and coated with a thin layer of sugar acquire a fragile yet sturdy structure after being baked in the oven. Their flavor is a subtle harmony of floral freshness and the sweetness of caramelized sugar. These candied flowers are not only beautiful but also perfectly complement desserts, adorning pastries, ice cream, or even sophisticated drinks. They become not just a delicacy but a true centerpiece on the table, carrying the fragrance of spring and notes of noble elegance.
1
We confiscate suitable flowers from grandma and carefully cut them close to the inflorescence.
2
The sugar needs to be very fine. You can take regular sand and slightly grind it in a coffee grinder. To finish the preparations, we will separate the egg white from the yolk.
- Sugar: 100 g
- Egg white: 1 piece
3
We will dip each flower in white and remove the excess from the petals.
- Egg white: 1 piece
4
We place a layer of sugar on a plate, put flowers on top, and dust them well with sugar. We let them sit for a couple of minutes and carefully remove the flowers one by one, shaking off the excess grains.
- Violet flowers: 50 g
- Sugar: 100 g
5
The sugar crust should be slightly moist and as thin as possible. Place the finished flowers in sugar on a baking sheet and put them in an oven preheated to 60 degrees for 2-3 hours. The sugar crust will harden and become translucent, clearly revealing the bright color of the violets.
- Sugar: 100 g