Violet creams

Violet creams

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Prep: 15 mins Cook: 10 mins plus overnight setting


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: per serving

  • kcal839
  • fat55g
  • saturates34g
  • carbs81g
  • sugars80g
  • fibre2g
  • protein8g
  • salt0.3g
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  • 2 gelatine leaves
  • 150ml double cream
  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 100g golden caster sugar
  • ½ tsp violet essence
  • violet and pink food colourings (optional, but nice)
  • 85g dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • crystallised roses and violets
  • shortbread, to serve


  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.

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