Get ready to be enchanted by the whimsical charm of violets! These delicate, fragrant flowers are a delight to work with in the kitchen. From sweet treats like cakes and cookies to refreshing beverages and elegant desserts, we’ve gathered 20 exquisite violet recipes that will transport your taste buds to a world of elegance and sophistication.
In this article, we’ll take you on a culinary journey through the realm of violets, showcasing a wide range of creative and delicious dishes that incorporate this stunning ingredient. Whether you’re a seasoned baker or a curious foodie looking to try something new, these recipes are sure to inspire your next cooking adventure.
Violet-infused honey lavender cake
Elevate your baking game with this enchanting cake, infused with the sweet and floral flavors of violets, honey, and lavender. Perfect for springtime gatherings or romantic getaways.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup violet-infused honey (see note)
– 2 large eggs
– 2 teaspoons dried lavender buds
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, violet-infused honey, eggs, and lavender buds.
4. Combine wet and dry ingredients; mix until smooth.
5. Divide batter evenly between prepared pans.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Allow cakes to cool completely before dusting with confectioners’ sugar.
Cooking Time: 50-60 minutes
Candied violet petal shortbread cookies
These delicate shortbread cookies are infused with the sweet and floral essence of candied violet petals, creating a truly unique and charming treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 teaspoon salt
– 1/4 teaspoon violet extract (or substitute with rose or lemon)
– 1/4 cup candied violet petals, finely chopped
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. Add softened butter and mix until a dough forms.
4. Stir in salt, violet extract, and chopped candied violet petals.
5. Roll out the dough to about 1/8 inch thickness. Cut into desired shapes or use a cookie cutter.
6. Place on prepared baking sheet, leaving about 1 inch space between each cookie.
7. Bake for 18-20 minutes or until lightly golden.
Cooking Time: 18-20 minutes
Violet syrup champagne cocktail
Elevate your cocktail game with this elegant and refreshing Violet Syrup Champagne Cocktail, perfect for special occasions or a sophisticated evening at home.
Ingredients:
– 1 1/2 oz vodka (or preferred spirit)
– 1/2 oz violet syrup
– 4 oz champagne
– Lemon twist or edible flower garnish
Instructions:
1. Fill a glass with ice.
2. Pour the vodka and violet syrup over the ice.
3. Top with champagne, gently pouring to avoid disturbing the layers.
4. Stir briefly to combine.
5. Garnish with a lemon twist or edible flower.
Cooking Time: None required! This cocktail is ready to serve immediately.
Violet and white chocolate mousse
Violet and White Chocolate Mousse Recipe
A light and airy dessert that combines the sweetness of white chocolate with the subtle flavor of violet.
Ingredients:
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 1/2 cup granulated sugar
– 2 ounces high-quality white chocolate chips
– 1 teaspoon dried violet petals or 1/4 teaspoon violet extract
– 2 large egg whites
– Confectioners’ sugar, for dusting
Instructions:
1. In a medium saucepan, combine the heavy cream and softened butter.
2. Cook over medium heat, stirring occasionally, until the mixture reaches 170°F to 180°F (71°C to 82°C).
3. Remove from heat and let cool slightly.
4. Add the granulated sugar and stir until dissolved.
5. Melt the white chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval.
6. Stir the melted white chocolate into the cooled cream mixture.
7. Whisk in the dried violet petals or extract.
8. In a separate bowl, whip the egg whites until stiff peaks form.
9. Fold the whipped egg whites into the cream mixture until well combined.
10. Spoon the mousse into individual serving cups and chill for at least 2 hours before serving.
Cooking Time: 15 minutes (including melting white chocolate)
Violet petal ice cream with berry compote
Transform your taste buds with this enchanting combination of creamy violet petal ice cream and luscious berry compote.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup dried violet petals
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 2 tbsp honey
– 1 lemon, juiced
Instructions:
1. In a medium bowl, whisk together cream, milk, sugar, and vanilla extract.
2. Add dried violet petals and let it infuse for at least 30 minutes in the refrigerator.
3. Strain the mixture through a fine-mesh sieve into an ice cream maker and churn according to manufacturer’s instructions.
4. While the ice cream is churning, combine mixed berries, honey, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens slightly.
5. Once the ice cream is almost set, fold in the berry compote.
6. Transfer to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 30 minutes (infusion time) + 20-25 minutes (churning time)
Violet flower tea sandwiches with cucumber
Violet Flower Tea Sandwiches with Cucumber Recipe
A delicate and refreshing tea sandwich perfect for a warm afternoon.
Ingredients:
– 1 cup strong violet flower tea, brewed and cooled
– 2 tablespoons unsalted butter, softened
– 4 slices of white bread
– 1 cucumber, sliced into thin rounds
– Salt and pepper to taste
– Fresh mint leaves or edible flowers for garnish (optional)
Instructions:
1. In a small bowl, whisk together the brewed violet flower tea and softened butter until well combined.
2. Place one slice of bread on a flat surface and spread a thin layer of the tea-butter mixture evenly onto it.
3. Arrange 2-3 cucumber slices on top of the butter layer.
4. Place another slice of bread on top to create a sandwich, repeat for remaining ingredients.
5. Serve immediately, or store in an airtight container in the refrigerator for up to 24 hours.
Cooking Time: 10 minutes (prep) + 0 minutes (cooking)
Enjoy your refreshing Violet Flower Tea Sandwiches with Cucumber!
Violet and lemon sorbet
Elevate your palate with this refreshing sorbet, combining the sweetness of violet with the tanginess of lemon.
Ingredients:
– 1 cup granulated sugar
– 1 cup water
– 1/4 cup dried violets (or 2 tablespoons violet extract)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon honey
Instructions:
1. Combine sugar and water in a medium saucepan, heating over medium heat until the sugar dissolves.
2. Remove from heat and add dried violets (or violet extract). Let steep for 10-15 minutes to infuse the mixture with the floral flavor.
3. Strain the mixture through a fine-mesh sieve into a clean bowl, discarding the solids.
4. Whisk in lemon juice and honey until well combined.
5. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
6. Once frozen, scoop and serve immediately.
Cooking Time: 10-15 minutes (steeping time), plus churning time in an ice cream maker.
Violet macarons with vanilla buttercream
Transform your dessert game with these delicate, chewy macarons infused with a hint of violet and topped with a rich vanilla buttercream.
Ingredients:
– 1 cup (120g) almond flour
– 1/2 cup (60g) powdered sugar
– 1/4 cup (30g) confectioners’ sugar
– 3 large egg whites
– 1/2 teaspoon cream of tartar
– 1/2 teaspoon violet extract or food coloring
– Vanilla buttercream (recipe below)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, sift together almond flour, powdered sugar, and confectioners’ sugar.
3. In a separate bowl, whip egg whites until frothy. Add cream of tartar and continue whipping until stiff peaks form.
4. Gradually add violet extract or food coloring to the egg mixture, whisking until combined.
5. Sift dry ingredients over egg mixture and gently fold until well combined.
6. Pipe small circles onto prepared baking sheet. Tap the pan to remove air bubbles.
7. Allow macarons to rest for 30 minutes before baking for 15-20 minutes or until firm.
Vanilla Buttercream:
– 1/2 cup (120g) unsalted butter, softened
– 1 3/4 cups (210g) powdered sugar
– 1/2 teaspoon vanilla extract
Mix butter and powdered sugar until smooth. Add vanilla extract and whip until combined.
Violet jelly with rosewater essence
A fragrant and flavorful jelly that combines the sweetness of violet petals with the delicate essence of rosewater, perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 1 cup granulated sugar
– 1/2 cup water
– 1/4 cup violet petals (dried or fresh)
– 1 tablespoon rosewater essence
– 1 lemon, juiced
– Pectin (optional)
Instructions:
1. In a medium saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves.
2. Add the dried or fresh violet petals to the mixture. Remove from heat and let steep for at least 30 minutes, or until the liquid has turned a deep purple color.
3. Strain the mixture through a fine-mesh sieve into another saucepan, discarding the solids.
4. Add the rosewater essence and lemon juice to the mixture. Stir well to combine.
5. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the jelly has thickened and passed the “wrinkle test”.
6. Remove from heat and let cool slightly before transferring to a clean glass jar.
Cooking Time: 20-25 minutes
Violet and almond frangipane tart
Violet and Almond Frangipane Tart Recipe
A delicate pastry filled with the sweet and nutty flavors of frangipane, this tart is perfect for a special occasion or as a delightful treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, chilled and cut into small pieces
– 1/4 cup granulated sugar
– 2 large eggs
– 1/2 cup almond paste
– 1/2 cup violet jam (or other flavored jam of your choice)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. Add cold butter and use a pastry blender or fingers to work into the dough until it resembles coarse crumbs.
4. Gradually add granulated sugar and mix until the dough comes together in a ball.
5. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
6. Place the dough into a 9-inch tart pan with removable bottom.
7. In a small bowl, whisk together eggs and almond paste.
8. Pour the egg mixture over the tart crust, spreading evenly.
9. Dollop violet jam on top of the egg mixture, leaving a 1/2 inch border around the edges.
10. Bake for 35-40 minutes or until the crust is golden brown.
Dust with confectioners’ sugar and serve warm.
Violet-infused crème brûlée
Elevate your dessert game with this unique and decadent crème brûlée infused with the sweet, floral flavor of violets.
Ingredients:
– 3 large egg yolks
– 1 cup (250ml) heavy cream
– 1/2 cup (125g) granulated sugar
– 1 tsp vanilla extract
– 1/4 cup (30g) dried violet petals or 1-2 drops of violet extract
– Salt, to taste
Instructions:
1. Preheat the oven to 300°F (150°C).
2. In a medium saucepan, whisk together egg yolks, sugar, and salt.
3. Add heavy cream, vanilla extract, and dried violet petals or extract. Whisk until well combined.
4. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
5. Strain the mixture into 4 ramekins or small baking dishes.
6. Bake for 25-30 minutes, or until set but still slightly jiggly in the center.
7. Remove from oven and let cool to room temperature.
8. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
9. Just before serving, sprinkle a thin layer of sugar over each ramekin and caramelize with a kitchen torch.
Cooking Time: 30-40 minutes (including cooling time)
Violet petal pancakes with maple syrup
Brighten up your morning with these delicate and flavorful pancakes, infused with the essence of violet petals.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 1 tablespoon violet extract (or a few drops of violet flavoring)
– Maple syrup, for serving
Instructions:
1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and violet extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop 1/4 cupfuls of batter onto the skillet and cook for 2-3 minutes, until bubbles appear on surface.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
7. Serve warm with a drizzle of maple syrup.
Cooking Time: 15-20 minutes
Violet and elderflower cheesecake
This vibrant cheesecake combines the sweetness of violets with the subtle flavor of elderflowers, creating a unique and refreshing dessert perfect for warm weather.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup elderflower syrup
– 1/4 cup dried violet petals
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix crust ingredients until combined. Press into a 9-inch springform pan.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract.
4. Stir in elderflower syrup and dried violet petals.
5. Pour cheesecake batter into prepared pan over crust.
6. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Violet sugar-dusted doughnuts
Sweeten your day with these luscious doughnuts coated in a delicate violet sugar mixture.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 large eggs
– 2 tablespoons active dry yeast
– Violet sugar (see note)
Instructions:
1. Preheat the oil in a deep frying pan to 350°F (175°C).
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a separate bowl, combine milk, eggs, and yeast. Whisk until smooth.
4. Pour wet ingredients into dry ingredients and mix until a shaggy dough forms.
5. Knead the dough for 10 minutes until smooth and elastic.
6. Let the dough rise in a warm place for about an hour, or until doubled in size.
7. Fry doughnuts for 2-3 minutes on each side, or until golden brown.
8. Drain excess oil and toss with violet sugar (see note).
Cooking Time:
– Rise time: 1 hour
– Frying time: 4-6 minutes
Note: To make violet sugar, mix 1 cup granulated sugar with a few drops of violet extract or a pinch of dried violet petals. Store any leftover sugar in an airtight container.
Violet and blueberry clafoutis
A French-inspired dessert that combines the sweetness of blueberries with the subtle flavor of violet, creating a unique and delicious treat.
Ingredients:
– 1 cup fresh blueberries
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 large eggs
– 1 tablespoon violet syrup or extract (adjust to taste)
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and violet syrup or extract until smooth.
4. Add the sugar and whisk until dissolved.
5. Fold in the blueberries and flour mixture until just combined.
6. Pour the batter into a 9-inch (23cm) round baking dish.
7. Bake for 35-40 minutes, or until puffed and golden brown.
8. Dust with confectioners’ sugar, if desired.
Cooking Time: 35-40 minutes
Violet petal rice pudding with cardamom
This creamy rice pudding is infused with the subtle sweetness of violet petals and the warmth of cardamom, perfect for a cozy evening treat.
Ingredients:
– 1 cup cooked white rice
– 2 cups milk
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon dried violet petals (or 1 tablespoon fresh violet petals)
– 1/4 teaspoon salt
– 1/2 tablespoon unsalted butter
Instructions:
1. In a medium saucepan, combine rice, milk, sugar, cardamom, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 18-20 minutes or until the pudding thickens.
4. Stir in butter and violet petals (if using fresh petals, add them during the last minute of cooking).
5. Serve warm or chilled, garnished with additional dried violet petals if desired.
Cooking Time: 20 minutes
Violet and dark chocolate truffles
A delicate fusion of floral flavors and rich dark chocolate, these truffles are a perfect treat for any occasion.
Ingredients:
– 1 cup heavy cream
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, softened
– 1 teaspoon violet extract
– 8 ounces high-quality dark chocolate (at least 70% cocoa), broken into small pieces
– Confectioners’ sugar, for dusting
Instructions:
1. In a medium bowl, whip the heavy cream until it forms stiff peaks.
2. In a separate bowl, mix together confectioners’ sugar and salt.
3. Add the softened butter to the sugar mixture and beat until smooth.
4. Add the violet extract and mix well.
5. Fold the whipped cream into the sugar-butter mixture until combined.
6. Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
7. Let the melted chocolate cool slightly, then fold it into the cream mixture until well combined.
8. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
9. Roll the mixture into small balls (about 1 inch in diameter).
10. Dust with confectioners’ sugar before serving.
Cooking Time: None, as this recipe is chilled until ready to serve.
Violet flower panna cotta with raspberry coulis
A sweet and creamy panna cotta infused with the delicate flavor of violet flowers, paired with a tangy raspberry coulis for a delightful dessert.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1/2 cup violet flower syrup (or 1/4 cup dried violet flowers)
– 1 cup fresh raspberries
– 2 tbsp granulated sugar
Instructions:
1. In a medium saucepan, combine cream, milk, sugar, vanilla extract, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in violet flower syrup (or rehydrate dried flowers). Let it steep for at least 30 minutes to allow the flavors to meld.
3. Strain the mixture into small individual serving cups or ramekins.
4. Chill in the refrigerator for at least 4 hours or overnight until set.
5. For the raspberry coulis, combine fresh raspberries and sugar in a blender or food processor. Blend until smooth and strain through a fine-mesh sieve to remove seeds.
6. Serve chilled panna cotta with a drizzle of raspberry coulis.
Cooking Time: 10 minutes (plus chilling time)
Violet and coconut milk chia pudding
Start your day with a nutritious and delicious breakfast by whipping up this unique pudding.
Ingredients:
- 1/2 cup chia seeds
- 1 cup coconut milk
- 2 tablespoons honey or maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/4 cup dried violet petals (or 1-2 drops of violet extract)
Instructions:
- Mix chia seeds, coconut milk, honey or maple syrup, and salt in a bowl.
- Whisk until the chia seeds are fully incorporated and the mixture is smooth.
- Add vanilla extract and whisk to combine.
- Stir in dried violet petals (or add drops of violet extract) for a floral twist.
- Refrigerate for at least 2 hours or overnight to allow the chia seeds to gel.
Cooking Time: 2 hours (or overnight)
Violet petal-infused whipped cream for desserts
Elevate your desserts with the delicate flavor and romantic charm of violet petals. This whipped cream is perfect for topping cakes, pies, or even hot chocolate.
Ingredients:
• 1 cup heavy whipping cream
• 2 tablespoons granulated sugar
• 1 tablespoon dried violet petals (or 2-3 fresh petals)
• 1/2 teaspoon vanilla extract
Instructions:
1. In a large mixing bowl, whip the heavy whipping cream until soft peaks form.
2. Gradually add the granulated sugar and continue whipping until stiff peaks form.
3. Add the dried or fresh violet petals and vanilla extract to the whipped cream.
4. Mix well to combine and release the fragrance of the violets.
Cooking Time: 5-7 minutes
Tips:
• If using fresh violet petals, be sure to wash them gently before adding to the whipped cream.
• For a stronger violet flavor, you can increase the amount of dried petals or add a few drops of violet extract.
Enjoy your beautifully scented and delicious Violet Petal-Infused Whipped Cream on your favorite desserts!
Summary
Discover the elegance of violets in these exquisite recipes. From sweet treats like lavender cake and white chocolate mousse to refreshing drinks like champagne cocktails, there’s something for every palate. Enjoy delicate tea sandwiches with cucumber, or indulge in decadent desserts like macarons with vanilla buttercream. These 20 elegant violet recipes will transport you to a world of gourmet delights. Explore the beauty of violets in baked goods, drinks, and more – perfect for special occasions or everyday indulgence.