Easter eggs with flowery Tomme 8 Blumen & spices

Preparation steps

1. Grate the cheese.
2. Simmer the cream over a low heat in a pan, adding the cheese slowly.
3. Blend with a stick mixer, keeping the temperature below 50°C. Season with a few turns of the pepper mill.
4. Pour into Easter egg moulds. Set aside in a cool place.
5. When set, decorate and coat with the seeds, flowers, spices and chopped nuts.

😉 Tip: For this recipe, any sweet or savoury mixture can be used to coat the eggs (praline, popcorn, gingerbread crumbs, powdered sundried tomatoes, etc.).