Candied violet garnish

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