Violet Kiss Recipe
Spring brings with it the explosion of colors and scents that awaken the senses and inspire culinary creativity. In these days of sweet dreams and indulgent thoughts, I find myself imagining a new dessert that can capture the essence of this special season.
And so I resolve to get into the kitchen and experiment with a recipe that captivated me from the first moment: the violet kiss. A dessert that combines the delicacy of vanilla-scented shortcrust pastry, the creaminess of white chocolate and mascarpone with a fresh touch of lemon zest, and the lightness of violet-flavored meringue.
I can already imagine the enveloping aroma that spreads in the kitchen as I prepare this spring delight. The crumbly texture of the pastry that melts in your mouth, contrasted by the rich white chocolate and mascarpone cream, enhanced by the citrus freshness of the lemon zest. And then the meringue, light and crunchy, with that delicate floral touch of violets that gives a unique harmony of flavors.
The violet kiss is truly the emblem of a perfect dessert to celebrate spring. A symphony of flavors and scents that blend harmoniously into a light and refined pastry, capable of winning over the palate and heart of those who taste it.
And so, amidst doughs and fillings, I await with anticipation the moment to taste the fruit of my labor, hoping to recreate that magical bite that encapsulates all the poetry and sweetness of spring. The violet kiss is more than just a dessert; it’s a sensory experience that brings joy and pleasure with every bite. What are you waiting for? Give it a try too!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 2 Hours
- Portions: 50 pieces
- Cooking methods: Oven, Microwave
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients
Shortcrust pastry, eggs, sugar, and violet scent
- 3 1/4 cups all-purpose flour
- 3/4 cup potato starch
- 1 1/8 cup butter
- 1 1/4 cup powdered sugar
- 2 eggs
- 8.8 oz white chocolate
- 7/8 cup mascarpone
- vanilla flavoring (and violet flavoring, which you can find following the link on Amazon.)
- 1 lemon zest (untreated lemon)
- 1 to taste food coloring (For the kisses in the photograph, I used yellow, as they were intended for Women's Day; otherwise, red and blue to obtain a violet shade.)
- 2 oz egg white (For the final glaze)
- 2 1/2 cup powdered sugar
Tools
Rolling pin, cookie cutter, and piping bag
Equipment you will find in my purchase recommendations
Steps
In a bowl, place all the ingredients: flour, two eggs, 1 1/4 cup powdered sugar, vanilla flavoring, butter, and potato starch and quickly knead to form a ball. After covering it with plastic wrap, let it rest in the refrigerator for 30 minutes
After the allotted time, roll out into a sheet about 1/8 inch thick and cut out many discs of 1 1/4 inch diameter, until the pastry is exhausted. Arrange them on the baking tray and bake at 350°F for about 10-15 minutes
Let them cool before filling
Melt the white chocolate and add the mascarpone and lemon zest ground in a coffee grinder to obtain a fine grain; mix well to obtain a homogeneous mixture. If you wish, you can color the cream. I used yellow as they were intended for Women’s Day; for Easter festivities, you can use violet or pink color
Distribute on the now cooled forms
Finally, beat the egg whites and add the powdered sugar when they become white and firm, a little at a time. You will obtain a firm and glossy mixture; also add the violet flavoring and, as indicated above, if you wish, color to your choice. Using a star nozzle, create meringues of the same diameter as the base and let them dry in the oven at 210°F; they also dry without heat, taking about two hours. As soon as they are dry, place them on the cream to cover the pastry. You can leave them without further decorations or decorate as desired. The color already provides an appetizing appearance; the result will be a delicious and spring-scented bite.
This is the recipe! You can change the shape, size, or color, but if you change the ingredients, it will no longer be the same. They keep in the refrigerator.
