| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Flowers |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Granulated sugar |
| 3/4 |
c |
Ricotta cheese |
| 1 |
dr |
Pure almond extract |
| 2/3 |
c |
Chopped blanched almonds (finely chopped) |
| 1/2 |
c |
Heavy cream; stiffly whipped |
| 16 |
|
Nasturtium flowers |
INSTRUCTIONS
This recipe makes a pretty and delicious delicious summer dessert. Gather
the flowers when they are just fully ripe and fresh. Avoid washing them if
possible, but do ensure that they are unblemished, free from pesticides and
have no hidden insects lurking behind the flower spur.
Lightly beat the sugar into the ricotta cheese and add the almond extract.
Toast the chopped almonds in a hot oven or under a broiler, watching
carefully to make sure they do not burn. Leave them to cool. Fold the
whipped cream into the cheese mixture and add the toasted almonds. Taste
and adjust sweetening and flavoring, if desired. Take small spoonfuls of
the mixture and stuff each flower. Arrange the flowers on a serving plate.
Serve as a dessert or afternoon snack with crisp cookies, a fresh fruit
sauce or a colorful mixed fruit salad.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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