2 gelatine leaves
150 ml thickened cream
150 ml milk
100 g golden caster sugar
½ tsp violet essence
pink food colouring (optional, but nice)
liquid purple food colouring (optional, but nice)
85 g dark chocolate
Crystallised roses and violets, to decorate (optional)
shortbread biscuits, to serve
- Soak the gelatine in a bowl of cold water and set aside. Bring the cream, milk and sugar to the boil. Stir to dissolve the sugar, then take off the heat and add the violet essence – if you want to colour the creams, add the colourings, a tiny drop at a time, until it is as violet as you would like it. Gently squeeze the excess water from the gelatine, then stir it into the hot cream until completely dissolved. Pour into 2 glasses – martini glasses or Champagne coupes look nice – and leave to set in the fridge overnight.
- The next day, gently melt the chocolate over a pan of simmering water, or in the microwave. Leave to cool a little, then gently zigzag over the top of the set cream mixture in the glasses. Return to the fridge for the chocolate to set.
- To serve, sprinkle with the crystallised roses and violets. Serve with the shortbread on the side.