Violet is a color seldom used in cuisine, probably because it is not considered to be a natural food color. Nevertheless, any prized tray of marron glacés will be presented garnished with sugar violets. Josean Martínez Alija has come up with these violet crunches with which he gives the final touches to his whipped fresh milk casein with frozen strawberry juice, notably enhancing its aesthetic impact. Beauty, above all in cuisine, is not everything; but there is nothing to fear, as this dish also excels in flavor.
