⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
Picture this: a cool spring evening, the scent of blossoms in the air, and a dessert that echoes the season's delicate beauty. Violet Rhubarb Velvet isn’t just a recipe; it's a story told in layers. It's a memory of my grandma's garden, where rhubarb grew wild and free. This dessert tries, in its own clumsy way, to capture that feeling of nostalgia and springtime joy. To create something familiar, yet surprisingly new.
The heart of this Velvet lies in the balance between tart rhubarb and delicate violet. The rhubarb, cooked till tender, offers a familiar tang, while the violet syrup adds a floral perfume that elevates the experience. Imagine a waltz of flavors on your palate – sweet, sour, floral, and creamy. It's a showstopper for dinner parties, and just as wonderful enjoyed on a quiet afternoon with a cup of tea. Trust me, a dessert is more than ingredients, it's a story waiting to be shared.
Required Equipments
- Saucepan
- Mixing bowl
- Electric mixer
- Fine-mesh sieve
- Serving glasses or trifle dish
- Cheesecloth
Violet Rhubarb Velvet: Frequently Asked Questions
Violet Rhubarb Velvet
Indulge in Violet Rhubarb Velvet, a dessert that beautifully marries the tartness of rhubarb with a subtle floral note. This sophisticated treat features layers of textures and flavors, offering a unique culinary experience that's both comforting and elegant.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Rhubarb: Wash 500g of rhubarb stalks thoroughly and chop them into 1-inch pieces. If the rhubarb is particularly tart, consider peeling the outer layer, though I enjoy the slight bitterness it adds.
- Make the Rhubarb Compote: In a medium saucepan, combine the chopped rhubarb, 100g of granulated sugar, and the juice of 1 lemon. Add a pinch of salt to enhance the flavors. Cook over medium heat, stirring occasionally, until the rhubarb is tender and the mixture has thickened into a compote, about 15-20 minutes. Be careful not to burn it; lower the heat if needed.
- Infuse Violet Syrup: While the rhubarb cooks, prepare the violet syrup. If you're using fresh violet flowers (about 2 cups), ensure they are pesticide-free. Gently wash and dry them.
- Create Violet Infusion: In a small saucepan, combine 1 cup of water and 1 cup of granulated sugar. Heat over medium heat, stirring until the sugar dissolves completely. Add the violet flowers to the syrup and simmer for 5 minutes, allowing the floral aroma to infuse. Remove from heat and let steep for at least 30 minutes to extract the color and flavor.
- Strain the Syrup: Strain the violet syrup through a fine-mesh sieve lined with cheesecloth to remove the flower petals. The syrup should have a beautiful violet hue. If it's not vibrant enough, you can add a drop or two of natural violet food coloring. (Just be careful with that, it can stain)
- Prepare the Creamy Layer: In a large mixing bowl, combine 250ml of heavy cream, 250g of mascarpone cheese, and 50g of powdered sugar. Beat with an electric mixer until stiff peaks form. Be careful not to overbeat, or the cream may curdle. (speaking from experience here, folks)
- Assemble the Velvet: In individual serving glasses or a large trifle dish, layer the rhubarb compote and creamy mixture. Start with a layer of rhubarb compote, then a layer of the creamy mixture, and repeat until all the ingredients are used. I like to swirl a bit of the violet syrup into the creamy layer for a marbled effect. It's PRETTY!
- Chill: Cover the serving glasses or trifle dish with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the dessert to set. This also makes it easier to serve; everything kind of holds its shape better.
- Garnish and Serve: Before serving, garnish the Violet Rhubarb Velvet with fresh violet flowers (if available), a sprinkle of powdered sugar, or a drizzle of violet syrup. Serve chilled and enjoy the symphony of flavors and textures!
- Optional Topping: For a richer flavor, consider adding a layer of crushed almond biscotti between the rhubarb and cream layers. I do this sometimes when I'm feeling extra fancy.
📝 Notes
- Adjust the amount of sugar according to the tartness of your rhubarb and your personal preference.
- If fresh violet flowers are not available, you can use violet syrup or extract, but the flavor will be less delicate.
- For a vegan version, substitute the heavy cream with coconut cream and the mascarpone with a plant-based cream cheese alternative.
- Add a touch of orange zest to the rhubarb compote for an extra layer of flavor.
- Garnish with edible flowers for an extra special touch.
🍎 Nutrition
Calories: 380 kcal
Protein: 5g
Fat: 20g
Carbohydrates: 45g
Fiber: 2g
Calcium: 80mg
