The French have used candied violets as decorations on cakes for hundreds of years. The sugared petals offer a subtle flavor and a stunning color that
some French chefs create special desserts to feature the crystallized flowers. The Candied Violets are an expensive item to buy. At $83.00 a pound they are a expensive yet elegant garnish.
When out at the country this weekend I noticed hundreds of Wild Violets. I made sure that they were the edible variety and asked the man to make sure they had never been sprayed with anything. They were organic and stunning...perfect for making Candied Violets. The man helped me pick them. It is best to pick in shifts so that the ones you just made can set up and start drying. Then go and pick some more. It is a time consuming project. Yet I have made enough to give some as gifts to my friend that make exquisite desserts. I will use them this year on cupcakes, cakes and ice cream. Tres Tres Bon!
Tuesday, May 5, 2009
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