Diane1415
Senior Cook
how does one crystalise violets so that they may be used as a garnish for desserts?
can they be frozen to use later?
can they be frozen to use later?
Crystallizing violets
- Thread starter Diane1415
- Start date
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BreezyCooking
Washing Up
As far as I know, you cannot freeze crystallized flowers for later use. Depending on what crystallizing recipe you use, you can layer them interspersed with waxed paper in an airtight container. I believe this is possible if you use gum arabic for your sugar binder.
I, however, just enjoy making them as I need them by simply coating the flower petals with reconstituted powdered pasteurized egg white & then dipping in superfine granulated sugar & allowing to dry on a sheet of wax paper. I've used this method with success on violets, rose petals, & mint leaves.
I, however, just enjoy making them as I need them by simply coating the flower petals with reconstituted powdered pasteurized egg white & then dipping in superfine granulated sugar & allowing to dry on a sheet of wax paper. I've used this method with success on violets, rose petals, & mint leaves.
Diane1415
Senior Cook
What would I do if I don't use egg?
I cannot eat egg and I would like to have them myself.
I cannot eat egg and I would like to have them myself.
As for freezing - I would not think so, and I haven't been able to find anywhere that says otherwise.
People who are allergic to eggs are generally only sensitive to the yolk - the white does not cause them any problems. And, since you are only brushing on a minimal amount of an egg-white egg-wash as a binder to hold the sugar to the flowers you would not be consuming any great quantity.
You could possibly use whole milk in place of the egg-wash - don't know.
I did find this recipe for egg-less crystallized violets - have no idea of how well it works.
People who are allergic to eggs are generally only sensitive to the yolk - the white does not cause them any problems. And, since you are only brushing on a minimal amount of an egg-white egg-wash as a binder to hold the sugar to the flowers you would not be consuming any great quantity.
You could possibly use whole milk in place of the egg-wash - don't know.
I did find this recipe for egg-less crystallized violets - have no idea of how well it works.
Diane1415
Senior Cook
I cannot eat Morning Star products because they use egg whites and they will give me a migraine so I am very carefull, helped me choose to turn vegan, also.
Sounds like a lot of work no matter how I do it.
I have a lot of violets in my yard and I will have to try them
Sounds like a lot of work no matter how I do it.
I have a lot of violets in my yard and I will have to try them
BreezyCooking
Washing Up
Unfortunately, you can't use milk. That would dissolve the sugar on contact.
Commercial flower crystalizers use gum arabic, which used to be available from old-time pharmacies (no longer, I fear). However, I'm sure you could get it from any company that sells cake-decorating supplies - just do a web search.
Commercial flower crystalizers use gum arabic, which used to be available from old-time pharmacies (no longer, I fear). However, I'm sure you could get it from any company that sells cake-decorating supplies - just do a web search.
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