Yield: 1 batch
|1 cup||Heavy cream|
|2 cups||Fine, fresh whole wheat bread crumbs (abt. 4 medium slices)|
|¼ cup||Crystallized raw sugar (turbinado sugar)|
|\N \N||Crystallized violets|
Whip cream until stiff. Fold in bread crumbs and sugar. Chill in the freezer until stiff but not hard.
Before serving, mix in a few crystallized violets, and garnish each serving with more of the same.
From Kathleen S. Van Horn's "Sweet Violets" article in "The Herb Companion." April/May 1993, Vol. 5, No. 4. Pg. 29. Posted by Cathy Harned.