Violet creams

Violet creams

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Cooking time

Prep: 15 mins Cook: 10 mins plus overnight setting

Skill level

Easy

Servings

Serves 2

Try wooing someone with this romantic dessert based on the classic chocolate treats. Add crystallised roses and violets for a pretty finish

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
839
protein
8g
carbs
81g
fat
55g
saturates
34g
fibre
2g
sugar
80g
salt
0.3g

Ingredients

  • 2 gelatine leaves
  • 150ml double cream
  • 150ml milk
  • 100g golden caster sugar
  • ½ tsp violet essence
  • violet and pink food colourings (optional, but nice)
  • 85g dark chocolate
  • crystallised roses and violets
  • shortbread, to serve

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Method

  1. 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.
  2. 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.
  3. To serve, sprinkle with the crystallised roses and violets. Serve with the shortbread on the side.

Recipe from Good Food magazine, February 2014

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