I discovered in the garden the first violets, also called "flowers of March".
The memory comes to me of a quite simple recipe... crystallized violets.
Neither one, nor two, I picked several flowers, washed, dried them, then dipped them in egg white and finally sugar.
I let them dry outdoors so that they harden. They will help me to decorate and flavor my next dessert.
Original article "Violettes cristallisées" translated by Annie of The Bunny Bungalow