violet cream

The violet cream is a dessert from the kitchen of herbalist Gerda Stocker. Refining classic pub fare with wild herbs – that is her credo.

Spring dish

Level of difficulty: easy

Preparation

1. For the violet sugar, finely blend the cane sugar with violet blossoms.

2. Then stir all the ingredients (curd cheese, yoghurt, lemon juice, violet sugar) until smooth and season to taste with a little vanilla sugar.

3. Fold in the whipped cream.

4. Fill into glasses (approx. ⅔ full) and garnish with violet blossoms and shortbread biscuits.

Good luck!

The recipe comes from herbalist Gerda Stocker:

Diverse frische Lebensmittel und Getränke in Tellern, Schüsseln und Krügen auf einem Holztisch.
©Ulrike Korntheuer / Sooo gut schmeckt die Bucklige Welt

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