Candied Violets Recipes

CANDIED VIOLETS

Steps:

• In a bowl, beat egg whites with a wire whisk just until frothy. Place sugar in another bowl. Taking one violet at a time, pick it up by the stem and dip into egg whites, covering all surfaces. Gently dip into the sugar, again being sure all of the petals, top and bottom, are covered. Place on waxed paper-lined baking sheets; snip off stems. Using a toothpick, open petals to original shape. Sprinkle sugar on any uncoated areas. Dry in a 200° oven for 30-40 minutes or until sugar crystallizes. Gently remove violets to wire racks with a spatula or two-tined fork. Sprinkle again with sugar if violets appear syrupy. Cool. Store in airtight containers with waxed paper between layers.

CANDIED VIOLETS

Steps:

• Make a syrup by stirring water into sugar in small saucepan.
• Boil till slightly thickened; stir in almond extract.
• Let syrup cool a little.
• Place the violets, a few at a time into syrup. Make sure that they are completely covered.
• Remove from syrup and place on wax paper to dry.
• Note: Do NOT use African violets!

CHOCOLATE RUM PUDDING WITH CANDIED VIOLETS

Steps:

• Place the cubes of chocolate cake or cookie crumbles in the bottom of six to eight 12-ounce champagne coupes or medium-size stemmed wine glasses. Brush with the cacao rum liqueur.
• In a small saucepan, sift the cocoa powder, salt, sugar and cornstarch into the half-and-half and then begin to heat. Heat, stirring, until the mixture reaches 180 degrees F. Add the chocolate and vanilla extract and cook, stirring, for one full minute. Pass the pudding through a fine-mesh sieve and then pour directly into the champagne coupes. Place plastic wrap on the surface of the pudding and set aside to cool for 30 minutes to 1 hour.
• Finish with 1 teaspoon candied violets and 1 tablespoon soft whipped cream per serving.