SERVES: 6 TIME: overnight
Parma violets, whatever happened to them? Well they’ve made a come back; arguably better then when Fleetwood Mac released a union tour, in the form of deliciously, silky ice cream and vodka glitter shots. YOU HEARD IT HERE FIRST. Not quite the same memories as our childhoods but perfectly appropriate. Release your inner child and indulge your inner adult, the perfect combination.
You need to create the parma violet syrup first of all for this dessert and this is then added it to your ice cream (or literally everything all the time). The ice cream will need to freeze overnight so no last minute rustle ups!
- Using a pestle and mortar crush the parma violets into a fine dust, we did ours one pack at a time, and add them to a pan.
- Chuck in all the other ingredients and heat over a low heat for 5-10 mins. Keep an eye on it, it needs to turn into a nice syrup without burning.
- When ready, sieve the syrup into a bowl to remove any large bits of parma violet and set to one side
- When you pull the coconut milk out of the fridge turn the tin upside down and only remove the thick white bit from the top, (leaving the liquid in the tin – we suggest you save this because it is GREAT in smoothies) then add the white solid substance from both tins to a mixing bowl and pour in a small amount of the liquid coconut milk too (about 1/2 cup). Mix together.
- Add the parma violet syrup to the coconut milk and stir, if the syrup is still hot the coconut milk will turn to liquid – but don’t worry – it is a fat and will return solid once cooled.
- Pour into a container, seal and pop in the freezer overnight.
- Next it’s time to make your bougjy chocolate cage. Start by melting the dark chocolate in a bowl above a pan of boiling water, watch it doesn’t burn.
- Whilst this is doing prep the crockery you will use to shape the cages over. We used quite thin, oblong shaped, deep bowls for this. Place the cling film over the top of the bowl so that it dips in the middle but doesn’t cling to the edges (this is really important because if you try and remove the cling film when the chocolate has set it will snap)
- Once you have prepped 6 bowls and the chocolate is lovely and runny take a normal dessert spoon with a small amount of chocolate on it. Keeping the chocolate over the heat so it doesn’t begin to set, drizzle the chocolate over the cling film (not too much as it will all run to the middle and you won’t get the cage effect.)
- When you are happy with all of your cages, pop them in the fridge (try overnight if you can but if not a couple of hours should do it – the freezer can work great to!)
- When you’re ready to serve just spoon a big dollop of your lush homemade ice cream into your chocolate cages and get it to the table quick!
We accompanied these amazing desserts with a cheeky parma violet vodka shot which went down sensationally well and some violet flowers because we are dead arty. Cheers!