What could lift our spirits more than sweet violet marshmallows, right at the end of winter!
Every year I make violet honey syrup. I would never be without it now as it takes care of almost every sore throat or cough that ever comes our way and tastes delicious.
I've made the syrup already and I was wondering what else I could do with some violets when I thought of marshmallow made with honey.
So here's what I did today: I simply picked a packed cupful of sweet violets (Viola odorata)- the scented ones. Any colour will do. I rinsed the flowers briefly as there is an abundance of pine pollen around at the moment.
Put the flowers in a small jug and pour over them a cupful of just boiled water- pop a plate over the top and leave them to infuse for around an hour until the colours almost gone out of them.
Meantime line a small tin with greaseproof paper- hang some over the edge so that it's easy to remove the marshmallow.
Strain the violet liquid in to a pot, add 3 tbsp of a good gelatine and leave it to bloom for a few minutes.
Heat gently (stirring) to dissolve the gelatine.
Then add the juice of a lemon & 1/2 cup of honey and stir to dissolve.
You'll notice the amazing colour transitions of the violet water as you add various things.
I added 1 tsp of blackcurrant powder to make sure there was enough colour- stir again.
You could use an electric beater, but I don't own one as I love my vintage hand beater.
Beat the mixture until it is pale & fluffy and starting to get really hard to keep going.
Quickly pour in to the container and it will set with in minutes.
Cut with a large knife or scissors when set and roll in fine coconut with a little more blackcurrant (or other) powder rubbed through it and you're done.
The marshmallow is fine kept in a sealed container sitting on the bench.
Next time I think I might try a mix like elderberry. blackberry and violet- delicious and a fabulously easy to take immune support combo.
