Violet blackberry tiramisu - SHF #30
By esther on Monday, April 23 2007, 18:08 - Something sweet - Permalink
I have one word for this Sugar High Friday- YUM. The Flower Power theme for this month is right up my alley. Whether it is peppery nasturtiums in a salad or on fish, jasmine meringues, candied violets, or jasmine gelée, using flowers in food is creative way of stepping a dish up a notch or two. Anything with violet is my absolute favorite.
When I was little my mom had one of those pretty French tins of violet candies that she kept in a little drawer by her bed stand. I remember quite vividly the first time I ever tasted one. I think my initial reaction was one of surprise and maybe even a little bit of something like, "Yuck, it tastes like perfume!” But after the initial surprise, the "Yuck" slowly developed into a "Yum". From then on I would sneak one every now and again, carefully opening the pretty flowered tin to pop a little egg-like candy in my mouth. Today, I can't get enough of that intense flowery perfume taste.
When I first started thinking about a dessert using violets, I thought about pairing it with raspberries like my current yogurt obsession but I wanted something a different and I really wanted to go more monochromatic using the blue-ish crème de violette as my base, hence the blackberries. The addition of almond extract in the cream brings the whole dessert together. The earthy sweetness of the almond is the perfect bridge between the perfumed violet liquor and the woodsy blackberries. I think that this is honestly the first time I have ever impressed myself with a dish. I mean, I share a lot of recipes but I think this one is my best so far and I highly recommend giving it a try. And although there are several different elements to prepare, the technique is simple and everything goes together quickly.
I think violet, blackberry and almond will be my new fetish trio. I think it would make a great perfume too actually.
Individual violet blackberry tiramisu
3 dozen ladyfingers
crème de violette
200 grams mascarpone cheese
50 grams sugar + 1 Tbsp.
2 eggs
1/4 tsp almond extract
3 cups (approx.) fresh blackberries
1 Tbsp water
1 sheet gelatin
6 metal cylinder molds
Begin by putting aside about 6 whole blackberries per individual dessert. Reserve 2 for decoration and cut the other 4 in half lengthwise. Cook down the remaining berries (about a cup) with the water and 1 Tbsp. sugar over low heat. Soak the gelatin in a dish of water until it softens and then add to the berry compote. Once the gelatin is dissolved, remove from heat and let cool to thicken.
Beat together the egg yolks and sugar until it turns white. Continue by whipping in the mascarpone cheese and then the almond extract. Beat the egg whites until stiff and then gently fold into the mascarpone mixture. Refrigerate while you prepare the other steps.
Soak the ladyfingers in the crème violette. The ladyfingers should soften with the liquid but still hold there shape (infused by not soggy). Place three soaked ladyfingers side by side and then, with a cylinder mold, cut out a circle. You’ll need two circles per individual tiramisu.
To assemble the tiramisu, begin with a layer of ladyfingers followed by a layer of almond mascarpone. Arrange the halved berries on top of the cheese and then continue with another layer of ladyfingers followed by a layer of blackberry compote. Finish off with a final layer of mascarpone.
Refrigerate overnight. Remove the tiramisu from its mold with the help of a flexible knife just before serving. Decorate with remaining blackberries. Serve with a cup of perfumed jasmine tea.
Makes 6 individual tiramisu
Comments
This looks absolutely lovely. I love the color choice! And, a favorite dessert too!
Your photos are gorgeous! The idea of combining the flavours of violets, blackberries and almonds in tiramisu (a personal favorite) is simply incredible. Thanks for participating!
How gorgeous! Great entry! I miss dark plump blackberries. You are on to something with that perfume idea!
I wilingly take your suggestion to make this recipe. I have to hunt down the creme de violette. If I am successful, I'll race to the kitchen to try this recipe... and the Royal Violette recipe you posted earlier. Keep those unique flavor combos coming!!!
What a beautiful photo - and the combination of flavors sounds so wonderful! I'm glad I found your site, it's lovely!
Wow! Gorgeous dessert! It sounds and looks divine- next time I make tiramisu I might have to try your twist!
You've given me tons of ideas for flower infused foods that I couldn't think of when I was trying to come up with something for SHF. Your tiramisu is very pretty!
Même si je ne le fais pas souvent, j'aime l'idée des fleurs dans mon assiette. Ce dessert est absolument délirant!
This is such a wonderful summery idea for a Tiramisu! I love the picture too. Hope you're doing fine?
Esther, tes recettes sont incroyables et je cours acheter de la crème de violette ! J'ai goùté une autre version du tiramisu au Limoncello italien... à se damner aussi ! ça peut donner des idées ! baisers
If you're here in the US, you can find Violet flavoring at:
http://www.spicebarn.com/violet_fla...
It looks delicious, I'm going to try it, thanks for sharing!