- 100 grams Sugar
- 14 edible Flowers
- 2 Sharon fruits
- 1/2 Limes (juiced)
- 100 grams Double cream cheese (60-75% fat)
- 1 packet Vanilla sugar
- 2 teaspoons chopped Parsley
- Powdered sugar (for dusting)
Heat sugar until golden brown. Pour onto a piece of wax paper and let cool. With two forks, spin caramel stems onto flowers and break remaining cooled caramel into small pieces.
Rinse Sharon fruit and cut into slices. Halve some slices. Drizzle with lime juice.
Mix cream cheese with vanilla and form into balls using two teaspoons. Place Sharon fruits, soft cheese balls, flowers and caramel on a plate. Sprinkle with pistachios, dust with powdered sugar and serve.