Fiona Cairns' Tiny Rose And Violet Creams | Baking Recipes | GoodtoKnowThat was the brief, so what, oh what could I bring? Well, something that struck me as rather suitable would have been the rose creams that I recently sampled at Charbonnel et Walker in Mayfair just before the Jubilee. My very unscientific research tells me that a lot of folk think of rose-flavoured sweets as rather old-fashioned. I think this is perhaps due, in part, to floral flavours usually being very strong, more like perfume, and often rather artificial. A rose has a fragile perfume, so if you are going to use it to flavour something, you want the retain its delicate character. While rose is undeniably very traditional, the flavour can also seem quite contemporary, at least to Western tastes. Rose water features in a lot of Middle Eastern desserts like baklava or lokum, so when used with a light touch, it can be quite heady and aromatic.
Make Candied Violet Flowers
Rose & Violet Creams, 475g
Violet creams are a real blast from the past to a time when violet flavored dainties were the ofr of every gentlewoman. By continuing to use this website, you agree to their use. Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean.
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Sweet shop recipes: Rose and violet creams
Place into the refrigerator to chill. Ingredients 4 tbsp icing sugar 3 tbsp double cream 2 tbsp violet syrup Couple drops of purple food colouring g dark chocolate Optional Violet Petals 3 tbsp violet petals 1 egg white 10 tbsp sugar Optional to Decorate Edible gold glitter spray. Icing Sugar. Yes Not Now. Make them a little smaller than you expect, as they are larger once coated in chocolate.
I have been making these for years, but it was only two years ago I realised that I, or rather my parents, were sitting on a violet goldmine. They live in the Wye Valley and have a patch of woodland which at Easter is full of violets. I am a bad daughter, since discovering them I have pinched all the the petals every year, leaving nothing behind. If you don't have access to violets, don't despair, you can always top with something else and it will taste just as good. I used to mix purple food colouring into cane sugar and sprinkle it on top. Traditionally the cream filling is made thicker and dipped in chocolate, but I prefer a more liquid consistency. If you want to go proper olde English add a tablespoon or two more of icing sugar until you can mould the filling into cherry sized balls.
Include your email address to get a message when this question is answered. Ingredients Method Ingredients 2 gelatine leaves ml double cream ml milk. Return to the fridge for the chocolate to set. The fondant turned out brilliantly white and once the rose was added, the flavour was just right.
Decorate each cake with a crystallised rose or violet, as appropriate. Cool recipes. Learn more Lay out all the cakes on two wire racks one flavour on each tray with a sheet of baking parchment under each to catch the drips.