1 c Heavy cream 1/4 c Crystallized raw sugar
2 c Fine, fresh whole wheat -- (turbinado sugar)
-- bread crumbs Crystallized violets
-- (abt. 4 medium slices)
Whip cream until stiff. Fold in bread crumbs and sugar. Chill in the
freezer until stiff but not hard.
Before serving, mix in a few crystallized violets, and garnish each serving
with more of the same.
From Kathleen S. Van Horn's "Sweet Violets" article in "The Herb
Companion." April/May 1993, Vol. 5, No. 4. Pg. 29. Posted by Cathy
Harned.
