- 75 g Extra-fine butter
- 1 small bouquet Violette
- 2 tablespoons Icing sugar
- Pass the violets under the water. Sponge them out. Separate the petals one by one and chop them finely.
- Crush the butter - soft - with a fork. Add the icing sugar and chopped petals. Wrap in food film forming a roll. Put 1 H in the refrigerator.