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Creamy Almond Stuffed Nasturtiums Veg  CD  DP  20mins

Serves 4      Cold Vegetarian Edible Flowers Blossoms Nuts Gluten Wheat Free Eggless

225g/8oz Caster Sugar
225g.8oz Cream cheese
A couple of drops of Almond Extract
75g/3oz Blanched Almonds, finely chopped and toasted.
120ml/4fl.oz. Double Cream
20 Nasturtium Flowers, gently washed and dried


1. Place the sugar, cream cheese and almond extract in a large mixing bowl and beat well until thoroughly blended.

2. In another bowl, whisk the cream until quite stiff then fold it into the cheese mixture together with the toasted almonds. Taste for flavour, adding more sugar or almond extract if desired.

3. Stuff the nasturtium flowers with the mixture and refrigerate until ready to serve.

Serve with a fresh fruit coulis.


Go to:-  More Edible Flower recipes


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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