Ice cream with violets
6 servings
40 minutes
Violet ice cream is an elegant and refined treat of French cuisine that combines delicate vanilla ice cream with refreshing citrus syrup and the exquisite aroma of violets. Its creation was inspired by classic desserts of French pastry chefs who use floral notes to add a special depth of flavor to sweet dishes. The syrup made from grapefruit and lemon juice, with added sugar, highlights the creamy base of the ice cream, creating a harmonious blend of sweetness and light acidity. Portions adorned with violets not only please the eye but also add a delicate floral touch, making the dessert truly unique. Perfect for sophisticated dinners or romantic evenings, allowing one to enjoy a gentle taste with a light spring mood.
1
Pour sugar into a saucepan, add water and grapefruit juice.
- Sugar: 0.5 glass
- Water: 0.5 glass
- Freshly squeezed grapefruit juice: 1 glass
2
Place on low heat, bring to a boil, and cook for 7-10 minutes.
3
Cool the resulting mass and strain it through a sieve.
4
Then add the juice of three lemons.
- Lemon: 3 pieces
5
Scoop the vanilla ice cream into serving bowls and pour the prepared syrup over each. Decorate with violet flowers.
- Plombir (rich ice cream): 1 kg
- Violet flowers: 100 g
