Landscape (UK)

Vanilla cream with sugared violets

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Serves 4 approximat­ely 24 candied viola flowers (see separate recipe) 3 gelatine leaves 300ml whipping cream 100ml whole milk 125g plain yoghurt 4 tbsp granulated sugar 2 tbsp water Soak the gelatine leaves in a small bowl of cold water for 5 mins. In a large mixing bowl, stir together the cream, milk and yoghurt until smooth and even. In a small saucepan, warm the sugar in the 2 tbsp water over a low heat until dissolved and a clear syrup has formed. Then, squeeze the excess water from the gelatine before adding to the sugar syrup, stirring off the heat until dissolved. Stir the syrup mixture into the yoghurt mix until thoroughly combined. Divide between four 150ml glasses, adding 4 sugared violets to each vanilla cream. Cover and chill for at least 4 hrs until set. Serve with more sugared violas sprinkled on top.

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