One of my Aunts used to adore Prestat Violet Creams (it always had to be dark chocolate, never milk!), and it is one of those ‘days gone by’ flavours that always takes one back to a particular person or place.
I love to sprinkle crystallised violet petals on trifles and rice pudding. We use both violet syrup and essence to create this filling, which is subtle and lingering; let yourself drift back to your own special moment in time!
INGREDIENTS & ALLERGENS:
Sugar, ground almonds, free range eggs, Belgian white chocolate (sugar, cocoa butter, whole milk powder, emulsifier: soya lecithin, natural vanilla flavouring), cream (from cow’s milk), natural violet syrup, natural violet essence, food colour (E422, E1520, E551, E124, E122, E133)