Violet Soufflé

Name: Violet Soufflé
Ingredients: 300 ml/½ pint rice milk or semi-skimmed milk; 1 tablespoon plain flour; 4 eggs, separated; 300 ml/½ pint rice milk or semi-skimmed milk; 25 g/1 oz unsalted butter; ½ teaspoon violet syrup; 1 oz/25 g violet sugar or caster sugar; 1 oz/25 g violet sugar or caster sugar; a drop of violet essence; 1 oz/25 g crystallised violets, crushed, plus 5 extra for decoration

Preparation info

serves
4 to 6

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

This recipe relies on ingredients from your store cupboard rather than a foray to gather fresh violets. It is a spectacular dessert.

Ingredients

25 g/1 oz unsalted butter
1 tablespoon plain flour

Dessert
Vegetarian

Method

Melt the butter and stir in the flour, cooking the mixture for a few minutes without letting it colour. Remove from the heat and add a little hot milk. Stir until smooth, then – with the pan back on the heat again – gradually add the rest of the milk, stirring continuously to ensure a lump-free mixture. Cook for two or three minutes and remove from the heat. Lightly beat the egg yolks and stir