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Violet Mousse Recipe

Violet Mousse

Recipe Ingredients for Violet Mousse

48 St Violet flowers
200 grams Cream
50 g Mascarpone
3 tbsp Sugar

Violet Mousse Recipe Directions

Pluck off the petals of the violets. 8 pieces aside.

Melt the sugar in a pan. As soon as the sugar has become liquid, take the pan from the heat and stir in the flower petals.

Allow to cool until you can easily dip your finger, but the ground is still warm. Then the mass from the pan and scrape pass through a sieve.

The catch dripping mass.

The mass now mix with the mascarpone. Whip the cream until very stiff and mix with the mascarpone mixture. These fill a pastry bag and squirt into serving glasses. Show with one Veilchenb├╝tenblatt and serve immediately.


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