Monin Violet Syrup
Monin Violet Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
Its fair to say violets are versatile. As a flower, they have an eye-catching appearance highlighted by a purple hue. As a food, they can bring those aesthetic qualities alongside a fragrant, floral taste to savour.
Well the aspect of adaptability is present in the Monin Violet Syrup. Whether it is for a wide variety of drinks or desserts, add a mild yet tasty springtime flavour and distinctive brightness via this sophisticated syrup.
When you combine a dash of violet syrup with cream in one of our whipped cream dispensers and whip it up using cream chargers you get subtle violet flavours and colours for an instant hit of floral fun.
As an ingredient, the violet flower has travelled on a diverse path through history. In the 14th century, for instance, violet found its way into an almond-flavoured rice pudding, where its petals were ground into the pudding.
Then during the Tudor period, salads that were perceived as too dull and green received a colour burst thanks to the likes of violets. Elizabethans took the flowers, candied them, and added them to everything from tarts to creams. Whereas in France, youll find meat dishes such as veal being garnished with violets.
During Edwardian times, violet found its way in yet another food form. This time it was paired with chocolate, with Prestat Violet Crèmes being enjoyed among the upper classes.
These luxurious delicacies, which combine dark chocolate with a floral sweetness, are still sold to this day. Plus due to their more attainable price point, the chocolates can now be savoured by everyone from royalty to railway workers.
With that said, perhaps the most popular example of violet being used as an ingredient is for a staple in British confectionary: Parma violets. The sweets, a hard, disc-shaped treat, have been an iconic figure for over 70 years. Although due to their distinctive violet flavour, they have a similar reputation to Marmite you either love the sweets, or you hate them.
Those that love Parma violets pick up the fragrance of the floral flavouring, while dissenting palates consider them to have a soap-like taste.
Even though it was originally a popular practice during the Victorian era, the crystallisation of violets has become a trend again in recent times.
Due to how stunning they look and how they can supply a striking contrast when paired with certain foods like the aforementioned dark chocolate crystallised violets can take a bog-standard dessert and transform it into an Instagram star.
Seductive Strawberry and Violet Trifle
There arent many things more traditional than a classic trifle. Jam, fruit, cream, and sponge cake its that wonderful combination which packs in refreshment, sweetness and indulgence with every bite. Well this particular recipe takes the classic approach and switches it up, delivering a familiar yet original taste.
The unique twist, as you will have guessed by reading the recipe title, is the floral flavour of violet. It not only provides a flavour rejig, but the use of violet also gives the trifle an alluring colour change.
What you will need:
- By using a premade sponge cake, the main focus of the recipe aside from the assembly of all the elements will be preparing the strawberry jam. To do this, place the sugar, vanilla extract and strawberry puree into a medium sized saucepan. Cook over a medium heat, stirring occasionally until the mixture begins to boil. Allow the jam to boil for a minute, then remove from the heat and set it aside.
- As the jam cools, it is time to focus on making the whipped cream. In the previous step we mentioned preparing the jam as being the main focus. Yet you also have to produce the whipped cream. What gives? Surely this also requires as much attention? The answer: a whipped cream dispenser. Open the dispenser up, place the fresh cream and Monin Violet Syrup in, close the dispenser, attach a whipped cream charger, and shake for a few seconds. Thats it. This quick, simple process delivers light and fluffy violet-infused whipped cream.
- Chop up the Madeira cake into chunks and halve the fresh strawberries. Now its time for the fun part: putting the trifle together! Start with a layer of cake at the bottom of your trifle dish, half of the strawberry jam, approximately half of the strawberries, and then the violet whipped cream. Repeat with a second layer of cake, jam and strawberries. Now you can go fancy with the remaining whipped cream as this will form the trifles topping. So place the cream in a piping bag and shoot out a few decorative swirls. To finish, top with a few more strawberries in whatever design you desire.