twigg studios

A British baking blog, food photography

cheesecake stuffed tulips recipe inspired by pantone radiant orchid

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i am so in love with pantones colour of the year radiant orchid that i was inspired to make these little cheesecake flowers.
 i found out tulips are edible in the book cooking with flowers.
when i saw these tulips (they are from an organic source so safe to eat) i knew i needed to make a pantone inspired dessert.
tulips petals can be eaten in sweet or savoury dishes and looked great stuffed as appetisers.
they taste fresh a bit like cucumber so i bet they would also be great filled with something savoury like Salmon and served at a party.

 

 
for the cheese cake mixture
1/4 cup cream whipped to stiff peaks
1/4 cup cheese cheese
1 and 1/4 cups powdered sugar
5 tulip petals chopped
2 tbsp lemon juice

pink/purple food colouring
graham crackers or digestive biscuits
2 tbsp granulated sugar

directions
first prepare the tulips by cutting out the centres so you just have the petals held together by a small amount of stalk,
wash them to remove any pollen
let dry
crush the graham crackers and mix with the sugar then spoon some into each flower
then make the cheesecake mixture
mix the cream cheese and whipped double cream with the powdered sugar with the chopped petals and lemon juice, add the colouring to try make it a similar colour to the tulips.
(i whisked double cream until stiff peaks, it may be easier to whip more than you need and keep the left overs for another dish)
put mixture into piping bag and pipe into each flower.
you can eat the whole thing leaving the end or use a bowls and serve with small spoons
 
enjoy

 
 
 

 
 
sew chatty
not just a housewife
sew can do

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