Candied violet garnish

Preparation info
  • Yield:


    , three per serving
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Each Name of ingredient
36, 3 per serving Candied violets


Assembly and plating

Coat poached peaches lightly and evenly with the caramel sauce. Place a ring of sauce on each plate. Center a peach on top of the sauce. Place a disk of peach violet mousse on top of each peach. Center a doughnut vertically on the disk of mousse. Garnish the plate with candied violets. Serve immediately.

Examined from the point of v