2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Violets, whether garden or indoor, are one of the most delicate flowers you can find. Forest violets became especially popular in the 19th and 20th centuries, when they literally became a mania for gardeners in France and England. Interestingly, however, in addition to beauty, violets can also be successfully used in cooking. That is why we offer you 3 tested recipes with violets:
Violet ice cream
Necessary products: 120 g violets, 1 liter of milk, 140 g powdered sugar, 6 egg yolks, rum essence.
Method of preparation: The essence of rum is mixed with fresh milk and everything is carefully heated on a hot stove without allowing it to boil. To some of the already warm milk add the sugar and the previously beaten yolks, mix well and mix with the rest of the milk.
Continue to stir until the liquid begins to thicken. Remove from the heat, allow to cool and add the cleaned violets from the handles. After it cools completely, strain it, pour it into bowls and put it in the freezer. It can be garnished with either violet flowers or fruit, cream or jam.
Green salad with violets
Necessary products: 1 iceberg, a few sprigs of green onions, a few sprigs of arugula, a few violet flowers, 3 tbsp olive oil, 1 tsp balsamic vinegar, salt to taste.
Photo: Sevdalina Irikova
Method of preparation: The iceberg is torn and washed together with the arugula and poured into a bowl. Add the finely chopped onion, season the salad, stir and garnish with the flowers. violets.
Violet jam
Necessary products: 250 g of violet flowers, sugar syrup.
Method of preparation: Violet flowers are cleaned from the stalks and put to boil for about 15 minutes with a little water. Then strain. Separately, make a syrup of water and sugar and when it becomes thick enough, add the violets. Pour into dry jars, which are closed immediately and placed upside down until cool. If you wish, you can also sterilize the jam for about 10-15 minutes.
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