• 4servings

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12
MineralsIron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 handful of fresh violet flowers , infused in a cup of boiling water for one hour, then strained

  2. 400 g mascarpone

  3. 200 g icing sugar

  4. 4 egg yolks , beaten until pale

  5. crystallised violets , and violet leaves to decorate

Instructions Jump to Ingredients ↑

  1. Place the violet flowers in a bowl, cover with boiling water and leave to infuse for one hour. Strain the mixture, reserve the liquid and discard the flowers.

  2. Mix the mascarpone, icing sugar and beaten egg yolks together thoroughly, and then whisk in the strained violet infusion.

  3. When the mixture is smooth, gently stir in fresh violet flowers.

  4. Pour into a plastic mould and freeze for a minimum of 4 hours. Serve garnished with crystallised violets and violet leaves.


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