CANDIED VIOLETS
Your surprise ingredient will be the talk of the table if you add beautiful candied-violet garnishes to salads or desserts.-Jeanne Conte, Columbus, Ohio
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 3
Steps:
- In a bowl, beat egg whites with a wire whisk just until frothy. Place sugar in another bowl. Taking one violet at a time, pick it up by the stem and dip into egg whites, covering all surfaces. Gently dip into the sugar, again being sure all of the petals, top and bottom, are covered. Place on waxed paper-lined baking sheets; snip off stems. Using a toothpick, open petals to original shape. Sprinkle sugar on any uncoated areas. Dry in a 200° oven for 30-40 minutes or until sugar crystallizes. Gently remove violets to wire racks with a spatula or two-tined fork. Sprinkle again with sugar if violets appear syrupy. Cool. Store in airtight containers with waxed paper between layers.
Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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
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
CHOCOLATE CUPCAKES WITH VIOLET BUTTERCREAM
Violet is my new culinary obsession. I can't wait to try this one - devil's food cupcakes topped with rich chocolate ganache and filled with violet buttercream. Found this on foodnetwork.com during a quest for violet recipes and thought I would share.
Provided by Shannon Cooks
Categories Dessert
Time 55m
Yield 36 cupcakes
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- Make cupcakes:.
- Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes.
- Let cool completely before decorating.
- Make Ganache:.
- Chop chocolate and place in a stainless steel or glass bowl. Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate. Whisk together and then stir in butter until melted.
- Make Buttercream Filling:.
- Whisk together the egg whites and sugar in a stainless steel bowl. Place bowl in a water bath set over low heat. Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees F. Remove from water bath and whip with a hand-held mixer on high speed until stiff peaks. Lower speed and add the butter in small pieces. Add vanilla and violet essence and mix until smooth. Add violet color, 1 drop at a time, until desired shade is reached.
- Decorate:.
- To fill, put buttercream in a pastry bag with a small round tip. Stick tip into the center of each cupcake and pipe in filling.
- Dip tops of cooled cupcakes in the warm ganache and let set. Pipe more ganache on top for decoration. Finish with candied violets or sprinkles if desired.
Nutrition Facts : Calories 247, Fat 15.5, SaturatedFat 9.6, Cholesterol 48, Sodium 216.6, Carbohydrate 27.5, Fiber 1.8, Sugar 17, Protein 3.2
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- Add the double cream, a single drop of purple food colouring and the violet syrup to the bowl. Mix together well.
- Sift the icing sugar into the cream mixture. Combine by stirring through gently; this forms the fondant for the centre of the violet creams.
- Dust a work surface with icing sugar. Place the violet fondant onto the work surface and begin to knead it. Knead until a firm ball forms under your hands.
- Wrap the firmed fondant in kitchen plastic wrap. Place into the refrigerator to chill. Leave for around 30 minutes.
- Roll the chilled fondant into about 20 balls the size of a teaspoon, using your hands. As each ball is formed, flatten it slightly and set aside on a plate.
- Place a bain marie (double boiler) on the stovetop. Heat about 5cm/2" of water in the lower level of the bain marie. Add the dark chocolate and peanut oil in the bowl.
- Dip each fondant ball in the melted chocolate and cover completely. Either use a chocolate dipper or hold the fondant with two forks.
- Place the coated violet cream on the baking tray. Place the crystallised violet in the middle of the chocolate topping.
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