and adorned with petite impatiens. We previously featured Strawberries and Almond Cream last year, garnished with violets, one of our early Spring edible flowers. For the Almond Cream recipe,
and another presentation for serving this tasty and easy classic, visit this earlier post.
luscious looking! thanks for the reminder to order the sweet rememberances cook book! big hugs :)
ReplyDeleteLove anything with strawberries and anything with almonds -- the combination is a winner! And, of course, nothing like garnishing with flowers!
ReplyDeleteSounds and looks so good. I didn't know you could eat impatiens.
ReplyDeleteThat looks very good. I like the recipe for the almond cream and the idea to make trifles in wine glasses. That would be so pretty.
ReplyDeleteOh, I think that sounds heavenly!
ReplyDeleteLovely blog - just my style!
ReplyDeleteI have put a link to you from my Bernideen's Tea time Blog!
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