Violet Panna Cotta with Sugared Violets
A Quiet Spring Luxury
There are complicated, multi step desserts, and then there are desserts that ask almost nothing. This violet panna cotta with sugared violet garnish is the latter. Softly simmered cream, a little gelatin and a sprinkle of sugar is infused with freshly foraged wild violet flowers. I keep the flowers in, it deepens the flavor and is stunning visually.
What comes out of the refrigerator the next morning is something genuinely lovely. Pale and barely trembling, topped with a crown of sugared violets that catch the light like something precious. It tastes as delicate as it looks – lightly floral, cool and creamy, with that musky sweetness that makes violets so completely their own. The kind of dessert you make for yourself on a quiet spring evening and feel quietly pleased about for days afterward.
Violet season is short. This is worth making while it lasts.
If this is your first time cooking with wild violets the full violet recipe guide covers everything from violet jelly to sugared flowers and floral ice cream – a good place to start before the season ends.
What You’ll Need
This recipe has few ingredients, all of them with a special place in this floral panna cotta.
- Heavy cream; the heavy cream is what creates the thick, indulgent texture in this set dessert.
- Milk; the milk cuts thru the heavy cream ,adding a little wiggle to this gelatin dessert.
- Gelatin; this recipe component is not as widely used as it once was, but is easily findable in your grocery store still. The gelatin holds the panna cotta together, literally.
- Wild Violets; use freshly picked wild violets, not dried for this recipe.
The Steeping
Add the violets flowers to the still hot cream once removed from stove and let steep for a few moments, before adding the gelatin. I left the violets in the panna cotta, I prefer the chew of violet flowers in my recipes. However, you can remove the pan from heat and let violets steep for an hour. Strain the violets out and return the pan to the heat, bring to a simmer and then add the gelatin, allowing to bloom.
The Overnight Wait
After the violets have been added and the gelatin bloomed, pour the liquid into the waiting ramekins. For easier removal, oil the inside of the ramekins lightly, before pouring the panna cotta liquid in. After you have divided the cream into all ramekins evenly, cover to prevent skin from forming and let rest overnight in the refrigerator.
Turning It Out
After the overnight rest in the fridge and when ready to serve, loosen violet panna cotta’s slightly by placing on counter for 10 minutes, no need to bring to room temperature, you just want to warm the custards enough to slide out of the ramekins easily. Using a small plate, place the plate directly over the top of the ramekin and flip. The panna cotta should slide out easily, if it doesn’t you can use a knife to loosen the edges gently.
A Crown of Violets
This violet panna cotta is regal enough with the soft, whole violets peeking out from the bottom but a crown of sugared whole violet flowers adds a stunning decadence. My recipe for sugared violet garnish for spring desserts adds a flourish of deep purple color and a sugar coated crunch, to each spoonful of this infused cream with violet flowers. The sugared violets that crown this panna cotta are simple to make and worth every minute – find the full method in the sugared violets post.
How To Serve It
Serve this spring entertaining dessert with edible flowers during a brunch, or as a lite weekend dessert. Serve this wild violet panna cotta with a simple garnish of sugared violets, and butter cookies for scooping. I like to add a drizzle of violet simple syrup over the panna cotta, right before serving. This adds a little extra violet flavor and the lavender hue of the simple syrup is stunning.
Storage
Store the panna cotta’s in the fridge until ready to use. These keep for up to 5 days. If you love elegant make ahead desserts for spring entertaining, this apricot chamomile clafoutis is another beautiful option when stone fruit arrives later in the season.
Violet Season
This dessert is a decadent ending to both the day and the fleeting season of spring violets as well. And if you have violets left after making this panna cotta, a small jar of violet jelly is the most beautiful way to hold onto the season a little longer.
Violet season is one of the most fleeting on the spring foraging calendar – find out what else is worth picking this time of year in the full spring foraging guide.
Violet Panna Cotta with Sugared Violets
Equipment
- 1 saucepan
- 6 ramekins
Ingredients
- 3 tbsp cold water
- 1 envelope unflavored gelatin
- 1½ cup heavy cream
- 1 cup milk
- ½ cup sugar granulated
- 1 cup wild violets
- sugared violets garnish
Instructions
- Bloom gelatin in small bowl. Add 3 tablespoons to the bowl and mix gelatin packet in, stirring until dissolved. Set aside until ready to use.
- In a medium saucepan over medium low heat, combine milk and heavy cream.
- Pour violets into saucepan, stirring until wilted.
- Add sugar and stir until all granules are dissolved.
- Remove pan from heat and slowly stir in gelatin, mixing until no clumps are left.
- Pour from saucepan into ramekins. Cover with plastic wrap, placed directly on the panna cottas.
- Chill in refrigerator for at least 4 hours or overnight.
- Garnish with sugared violets in you have some on hand.