Violet Creams Recipes
VIOLET CREAMS
Try wooing someone with this romantic dessert based on the classic chocolate treats. Add crystallised roses and violets for a pretty finish
Provided by Barney Desmazery
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Soak the gelatine in a bowl of cold water and set aside. Bring the cream, milk and sugar to the boil. Stir to dissolve the sugar, then take off the heat and add the violet essence - if you want to colour the creams, add the colourings, a tiny drop at a time, until it is as violet as you would like it. Gently squeeze the excess water from the gelatine, then stir it into the hot cream until completely dissolved. Pour into 2 glasses - martini glasses or Champagne coupes look nice - and leave to set in the fridge overnight.
- The next day, gently melt the chocolate over a pan of simmering water, or in the microwave. Leave to cool a little, then gently zigzag over the top of the set cream mixture in the glasses. Return to the fridge for the chocolate to set.
- To serve, sprinkle with the crystallised roses and violets. Serve with the shortbread on the side.
Nutrition Facts : Calories 839 calories, Fat 55 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 80 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
TRADITIONAL SWEET VIOLET SYRUP
A simple and beautiful syrup that is easy to make and gives amazing results. My front garden is covered in little sweet violets every spring and although I crystallise them or cut them for the spring dinner table, I recently found this old recipe for making violet syrup, which is fabulous. So, I have been busy making Sweet Violet Syrup this year! The syrup is great when added to icings and butter cream for cakes; and is wonderful when used in beverages too. Only a small amount is needed to add to sparkling wine or lemonade for a delectable and elegant drink. I have also added the syrup for flavouring to homemade macaroons, French Macarons. Why not make a homemade violet ice cream, or add this to junkets and blancmanges, the list is endless! NB: Six handfuls are about 3 ounces. A bottle of this makes a great gift for a foodie friend, add a label with serving ideas; one teaspoon is usually enough for most recipes.
Provided by French Tart
Categories European
Time P1DT15m
Yield 1 1/2 pint bottle
Number Of Ingredients 3
Steps:
- You need a bain-marie for this recipe and a sterilised bottle.
- Remove all of the green, stalks and leaves from the violets and put the flowers into a non-reactive metal pan or in the top of a bain-marie. Pour the boiling water over the flowers, cover with a lid and allow to infuse overnight or for 24 hours.
- The next day, add the sugar to the water and violets. Bring the water in the bottom of the bain-marie to a boil and keep stirring the violet mixture until the sugar has completely dissolved. Keep the water at a rolling, but gentle boil. If you don't have a bain-marie, place the sauce pan on top of larger pan with water underneath.
- Strain, bottle and label the violet syrup and keep in a cool place, or the fridge for up to 6 months. Use in cakes, scones, pancakes, icings, butter creams, ice creams, biscuits (cookies), beverages, cream puddings etc.
Nutrition Facts : Calories 32.5, Sodium 9.1, Carbohydrate 8.4, Sugar 8.4
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