Violet Panna Cotta with Sugared Violets
Fresh wild violets are steeped into warm cream until the liquid turns a soft, light lavender and the floral essence of the flowers blooms through completely. Set into individual glasses with just enough gelatin to hold a gentle, barely-there wobble, this violet panna cotta is as beautiful to look at as it is to eat. Finished with a garnish of sugared violets, it's the kind of dessert that captures a single fleeting moment of spring and holds it perfectly still.
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.
Nutrition
Serving: 1 ramekinCalories: 296kcalCarbohydrates: 20gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 72mgSodium: 35mgPotassium: 128mgSugar: 20gVitamin A: 1048IUVitamin C: 2mgCalcium: 92mgIron: 0.1mg
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