Colorful flower balls

Ingredients for 6 servings:

• 500 g low-fat curd cheese
• 75 g Parmesan, finely grated
• n. B. Pfeffer
• n. B. Schabzigerklee, dried, ground
• 1 handful of white flowers (daisies, white dead nettle, white clover, wild garlic, …)
• 1 handful of yellow flowers (coltsfoot, dandelion, golden nettle, rapeseed, …)
• 1 handful of reddish flowers (lungwort, red clover, red deadnettle, oregano, …)
• 1 handful of bluish flowers (ground ivy, creeping bugle, speedwell, borage, …)
• 1 handful of herbs, strong green (chives, ground elder, arugula, wild garlic, …)

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

Quark-based finger food for breakfast, brunch and parties

First, drain the low-fat quark well – use the whey for something else. In the meantime, sort and clean the flowers, carefully wash/pat dry if necessary, pluck the colored flowers or petals from the green calyxes according to color and chop roughly if necessary. Also roughly chop the herbs. Place all 5 colors on small plates or something similar. Then mix the quark with the Parmesan, season to taste and divide into 5 portions. Take small amounts of each portion using a teaspoon, roll them into a ball in moistened hands and roll/twirl them in the flowers or herbs. If necessary, spread the remaining flowers and herbs on a platter as a bed and arrange the balls on top. If you don’t have any flowers left, you can simply use whole lettuce or herb leaves as a bed. You can of course also use other edible flowers – for example lavender or thyme. B. Field pansy, lady’s mantle, marigold, nasturtium, poppy, mullein, cornflower, mallow, fruit tree blossoms, marigold, rosemary, sage, wood sorrel, yarrow, cowslip, chives, mustard, sunflower, daisy, thyme, violet, forget-me-not, chicory, hyssop or similar. If you want to save a bit of time, instead of quark + Parmesan simply use about 500g of ready-made cream cheese (plain or herb) – and roll it into balls in the blossoms.