Na pladanj stavite veliki komad papira za pečenje.U zdjelici vilicom istucite bjelanjak dok se ne počnu stvarati mjehurići. U drugu plitku posudicu stavite šećer. Držeći pojedini cvijet za peteljku pažljivo ga kistom premažite bjelanjkom. Kada ste prekrili sve latice bjelanjkom, pospipajte šećerom temeljito sa svih strana. Gotove cvjetove slažite na voštani papir da se suše.
Cvjetovi se moraju potpuno osušiti. Za toplog vremena trebat će im otprilike jedan dan na toploj sobnoj temperaturi. Gotove cvjetove pohranite u staklene ili limene kutije.
adapted from La cuisine creative
makes 50 truffles
150g butter, softened
150g powdered sugar
2 bags of vanilla flavored sugar (10g each)
150g shredded coconut
2 tbsp. dark rum
1 tsp. instant coffee powder
For the chocolate glaze
120g white chocolate + 2 tbsp. neutral oil
120g dark chocolate + 2 tbsp. neutral oil
melted dark chocolate
melted white chocolate
candied violets (recipe follows)
hard caramel candies
colored cristal sugar
Take a teaspoon of the mixture and form a small ball the size of a walnut. Using the palms of your hands form the ball so it resembles an egg. Repeat with the rest of the mixture and refrigerate for another hour before dipping them into the chocolate glaze.
For the glaze, melt the chocolate with 2 tablespoons of oil. Remove from heat and let it cool for 5 minutes. Dip each egg into the melted chocolate and take it out with a fork, letting the excess chocolate drip off. Transfer the onto a wire rack. Repeat with the rest of the truffles. Transfer the chocolate covered eggs onto a large plate covered with parchment paper and refrigerate until the chocolate sets.
check out the detailed photo tutorial at Aubergine, Sweet and Green
freshly picked violets
1 egg white
Gently wash the violets under running water, shake the excess water off and put them on a paper towel to drain and dry completely.
Cover a large plate with parchment paper. In a small bowl, mix the eggwhite with your fork until it starts to get frothy. Put the sugar in another bowl. Holding a flower by its stem, dip the brush into the eggwhite and brush the flower gently. Make sure all the petals are covered, front and back side. While holding the flower in ypur hand, sprinkle it with sugar on all sides and then place it on the parchment paper to dry. Sprinkle some more sugar on it and repeat wiith the rest of the flowers.
Leave the violets to dry on room temperature for 24 hours and then store in an airthight container.