JIMMY RIORDAN

Candied Violet Petals

RecipesJimmy RiordanComment

To start, you will need to gather some fresh violets. Once you have returned to your kitchen with the flowers, place one egg white in a bowl, combine with a couple drops of water, and whisk lightly. In another shallow bowl place some finely ground sugar. Holding the flower in one hand, dip a paintbrush in your egg whites and paint the petals. Completely cover the flower, but not too generously. Hold the flower over the sugar dish and gently sprinkle the sugar over one side. Shake excess sugar from the flower and then repeat this step on the other side. Place the sugared flower on a sheet of wax paper and wait for it to dry completely. Store in an airtight container until time of use.

The following pictures were taken of Lindsay Clark preparing violets for Appendix E.

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