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Violet flowers preserved by pouring hot syrup over the fresh flowers. They are made commercially in Toulouse, but a simpler version can be made at home by brushing them in egg whites, before dredging them in caster sugar. They are used for decorating cakes.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.