Panna Cotta with violets

24 March 2017

Here comes the season of violets. The borders of the garden have turned to purple. The scent of violets is so delicate that you need to get close to smell it. I wanted to extract the taste, the smell, the deep purple color, to make the season lasts a little bit longer…


For 4 guests

  • 500ml (2 cups) of liquid cream
  • 4 sheets of gelatin
  • 4 tbsp of violet syrup
  • 4 tbsp of “crème de violettes” liquor
  • Crystallized violets
  • Fresh violets

Soak the gelatin sheets in cold water. Meanwhile, mix the liquid cream, the violet syrup and the “crème de violettes” liquor in a saucepan and bring to a boil. Remove from heat and add the pressed out gelatin sheets. Mix well and pour in small jars.

Let it cool and then chill in the fridge for about 2 to 3 hours.

Unmold (optional). Decorate with fresh violets and crystallized violets. Serve with a little bit of violet syrup or “crème de violettes” liquor.


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