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Violets of Toulouse For more information check out the article on Violets of Toulouse |
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Violet syrup
150 g violets500 ml water
750 g sugar
Separate the petals of the violets from the other parts of the plant. Put them in a bowl and cover with 250 ml of boiling water. Place a small plate on top of the flowers to keep them undern the water. Let them macerate for 1 h 30 to 2 h.
Put the sugar and 250 ml water in a saucepan. When the sugar has dissolved heat it to boiling, skim and let simmer.
When the syrup is "cassé" (dip the handle of a wooden spoon into the syrup and then plunge it immediately into cold water. The sugar which remains on the handle should be brittle and snaps ("casser") between the teeth) remove from the heat.
Mix immediately the violet infusion and the syrup and stir for several minutes until well mixed. Let cool and poor into a bottle for storage.
Champagne + violet syrup = Kir Royal à la violette - delicious!!
Violet jelly
Violet flowers (4 teacups)
A lemon
A packet of powdered pectin
Sugar (4 teacups)
WaterTake 4 cups of violet flowers and cover with 2 cups of boiling water and leave for 24 hours. Filter the infusion through a coffee filtre and discard the flowers.
Mix 2 cups of the infusion with the juice of a lemon and a packet of pectin. Bring the mixture to the boil. Add 4 cups of sugar and stir until the sugar has dissolved. Boil vigourously for 1 minute. Pour into sterile pots and seal them.
Keep in a refrigerateur.
ÓMike Briley & Chantal Moret 1999-2007