30 edible flowers, such as violas, marjoram, heartsease, tansy or meadowsweet
80 g/3 oz mascarpone cheese
1 tablespoon milk
dash of lemon juice
salt and white pepper
toasted bread, to serve


1.Wash the flowers, pat dry, set 8 aside for the garnish and chop the remainder.
2.Beat the mascarpone with the milk and lemon juice in a bowl, then stir in the chopped flowers and season with salt and white pepper to taste.
3.Shape into a dome on a serving dish and garnish with the whole flowers.
4.Serve with toasted bread.

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