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Sugared violets

A friend gave me a lovely posy of violets which smelt amazing….after admiring them for a day or so I thought that they’d be a lovely addition to a chocolate ganache cake that I’ll be making next week, and since they are organic flowers they will make a pretty edible cake decoration.

It was super easy to do….

Wash and pat dry the organic flowers.

In a small bowl add one egg white In second small bowl add castor sugar

Dip flowers into egg white and remove any excess egg

Place eggy flower above sugar and gently sprinkle sugar to completely cover the petals

Place on grease proof paper to dry overnight

Freeze in ziplock bags until required for use

 

 

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About BlandResistance

A crusader for the cause of all those who feel they are enslaved by a mundane and boring diet...food should be a celebration of flavours!

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