Ingredients

• 350 g peeled almonds
• 100 g sugar
• 70 g rice flour
• 30 g butter
• 10 g fresh violets

For the recipe of violet cream, soak the almonds in 1 liter of water for 3 hours, so that they soften. Blend the almonds with all the water as finely as possible, strain into gauze, squeezing until all the milk is squeezed out. Weigh 800g and heat it in a saucepan with the sugar and rice flour. Cook stirring for about 10 minutes, until the cream thickens. Turn off and soften the cream with the butter, then add the flowers and pour it into the container in which you will bring it to the table. Allow it to cool before serving.

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