Crumbled butter cookies, smooth fromage blanc and ribbons of jewel-toned jelly alternate in chilled glasses, topped with a few blueberries: Confiserie Florian’s Violet Jelly lets the scent of violet linger gently on the palate.
Serves 4 · 10 min
Ingredients
- 2 cups (500 g) fromage blanc or Greek yogurt
- 2 tbsp powdered sugar
- 8 butter cookies
- 1 tbsp Violet Jelly (Confiserie Florian) per layer
- A few fresh blueberries
Method
- Whisk 2 cups (500 g) fromage blanc or Greek yogurt with 2 tbsp powdered sugar until smooth.
- Crumble 8 butter cookies into the bottom of 4 glasses.
- Add a layer of fromage blanc, then 1 tbsp of the violet jelly, and repeat.
- Finish with a few fresh blueberries and serve chilled.
The star of this recipe: Violet Jelly, by Confiserie Florian.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
