We have a lot of violets blooming in our garden right now. While they are lovely to look at, we’re also finding them very useful in the kitchen, coming up with lots of different forms for garnish on our Babel daily menu:

We’ve used them to make Olive and Violet Salt, Beetroot and Violet Sherbet, a Violet and Lavender cordial, as well as crystallised violets, all laid out in the image below:

And to top it all off… pudding, of course! We’ve made a dark chocolate fondant with crystallised violet, olive and violet salt, and espresso sabayon as a dessert!