We were recently reminded of this light springtime dessert by one of our regulars. She came in to show us that she dug up Rachel's recipe in a handout from years ago. As a surprise she returned a few days later with a slice for each of us. To say we're lucky to enjoy the best customers anyone could ask for is an understatement.
We've been inspired to share this recipe again so you can share the love with this delectable torte yourself. The violets are just popping up now so it's perfect timing to harvest them for all kinds of culinary creations!
Violet Pineapple Torte
3 eggs, separated
1/2 cup sugar
dash of salt
13 1/2 oz can crushed pineapple,
drained well and saved
7 1/2 oz box vanilla wafers, crushed
1 cup violet blossoms
1 cup whipping cream
2 Tbsp sugar
2 Tbsp lemon juice
Directions: Beat egg yolks. Stir in 1/2 cup sugar, salt, and syrup off pineapple. Cook over low heat just to a boil. Cool. Stir in pineapple and lemon juice. Beat egg whites until foamy. Beat
in 2 tablespoons sugar, a tablespoon at a time, until stiff peaks form. Beat whipping cream until stiff. Fold cream, violets, and egg whites into cooled pineapple mixture. Sprinkle crushed wafers into a 9 inch square pan. Pour in pineapple mixture. Freeze. Garnish with violet blossoms when serving. Makes 8-10 servings.