Strawberry Cones with Violet Cream
- Sweet
- Vegetarian
- dessert
This recipe will make you feel like spring. Freshly baked, crispy cones with sweet strawberries and the unmistakable aroma of cool violet cream.
준비
- 준비 시간: 30 분
- 16 cones
For the cones, beat the eggs, sugar, and vanilla sugar in a mixer with the whisk attachment until frothy. Sift the flour carefully and fold it in. Line a baking tray with baking paper. Fill the mixture into a piping bag. Squeeze circles of 6 cm (about 2.4 inches) in diameter.
Leave a little space between each circle as they will spread out slightly.
Bake in a preheated oven at 200°C (390°F) top/bottom heat for about 10 minutes until light in colour. Using a palette knife, shape them while hot over a cone, a pointed object, or a round honing stone.
Tip: They can be made 1-2 days in advance. To do this, store the cooled, unfilled cones in an airtight container outside for 2-3 days.
Wash the strawberries, let them drain, and cut them into pieces.
For the violet cream, grind candied violets finely with a mortar. Soak the gelatine in cold water. Whip the cream, heat 1 tbsp it to dissolve the gelatine, and stir into the whipped cream with the violet sugar. Fill a piping bag with the mixture and pipe it into the completely cooled cones.
Variation: Instead of violets, de-stem and finely dice an additional 80g (about 3 oz) of strawberries and fold them into the mixture. In summer, prepare with wild strawberries.
Arrange the cones with strawberries. Garnish with fresh violet flowers if desired. Serve immediately.
Drink suggestion: White hot chocolate with vanilla.
Tip: They also taste very good filled with chocolate mousse, quark filling, or coffee cream.