Crystalised Viola in Champagne
The crystalised viola in this drink will bubble and rise as the sugar disolves, adding flavour and flair
Rating
Be the first to rate it!
Time
0m
Difficulty
Ingredients
For 4 people 
- 1 Extra-large egg white
- 1 teaspoon(s) Water
- 3 tablespoon(s) Caster sugar
- 1 Bottle Champagne
- 4 Merry Melody Viola Flowers
Method
- Combine 1 extra-large egg white (at room temperature) with 1 teaspoon of water and beat lightly until the white shows a few bubbles.
- Using a small paint brush, paint a thin layer of egg white onto both sides of a viola flower.
- Gently place the flower into a bowl of caster sugar to coat the bottom of the petal.
- Sprinkle sugar on top of the flower.
- Gently shake off any excess sugar.
- Lay the petal on waxed paper to dry. Let dry competely - this will take several hours.
- Place crystalised viola in the bottom of a champagne glass and pour champagne over.
- Viola will bubble and rise as the sugar disolves, adding flavour and style to your drink.
