Like the crystallized violets of Old World patisseries and pasticcerias, these sparkle with sugar but are easier to make. A sugared violet is especially cute centered on a tuft of whipped cream.
- fresh violet flowers, stems intact
- egg white
- granulated sugar (regular or superfine)
- Pick violets, leaving the stems attached so that they are easier to handle.
- Discard the thickest part of an egg white and thin the remaining white with a little water.
- Using a fine paint brush, dab both sides of a violet blossoms with the egg white.
- Drop each blossom into a small bowl of sugar, then gently spoon sugar over until fully covered.
- Remove blossom from sugar, place on a paper towel and set in a warm place to dry. (Devereux uses the warming plate on her AGA stove.)