Recipes
Home > Recipes > Crystalised Violas and Cranberries
object(WP_Term)#1295 (16) { ["term_id"]=> int(9) ["name"]=> string(5) "Sweet" ["slug"]=> string(5) "sweet" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(9) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(21) ["count"]=> int(73) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(9) ["category_count"]=> int(73) ["category_description"]=> string(0) "" ["cat_name"]=> string(5) "Sweet" ["category_nicename"]=> string(5) "sweet" ["category_parent"]=> int(21) }
Recipes

14 Dec 2016 Sweet

Crystalised Violas and Cranberries

I can’t resist a bit of festive foodie bling so these little numbers get scattered over just about everything sweet I serve around Christmas time. Violas are wonderful winter edible flowers with pansies being another. You can crystalise just about anything from cinnamon sticks to plums, rosemary stalks and holly leaves.

All you need to do is dip clean and dry flowers or cranberries in a lightly beaten egg white, followed by a small dish of caster sugar to coat. A small brush can help to coat them evenly. Then leave them to dry for about 12 hours before use.

They will be hard and brittle once dried and can be stored in an airtight container for up to 2 months.

Photo (c) Joanne Murphy

You will need...

Fresh Cranberries
Violas (organic, unsprayed)
Egg white
A little caster sugar

Filter category by readmore

Add me on snapchat...

shearnesmith