8 oz Salted butter
4 T fig jam
24 pine nuts
32 pomegranate seeds
2 (or more) radishes
Micro greens (chefs blend)
Bouquets of flowers
1. To a board add on 8oz of room temperated salted butter and spread out into a skull shape.
2. Once you’re happy with the shape, carve out where eye socket and nasal cavity will be.
3. Fill the holes with your jam of choice, i’m using fig.
4. Now the fun part, decorating your skulls!
5. You can get as creative as you like I’m using pine nuts for the teeth and pomegranate seeds to decorate around the eyes. I’m carving radish into a zip zag pattern to create my flowers, then i’m adding micro greens to give the look some swirls and contrasting color.
6. I’m adding dots of honey to fill out any blank spots while trying to stay as symmetrical as possible
7. For the flower crown, I snipped some flowers which i’m dipping in the extra butter and then placing above the skull
8. Serve with bread, radishes, or cucumbers.
8 oz Salted butter
4 T fig jam
24 pine nuts
32 pomegranate seeds
2 (or more) radishes
Micro greens (chefs blend)
Bouquets of flowers
1. To a board add on 8oz of room temperated salted butter and spread out into a skull shape.
2. Once you’re happy with the shape, carve out where eye socket and nasal cavity will be.
3. Fill the holes with your jam of choice, i’m using fig.
4. Now the fun part, decorating your skulls!
5. You can get as creative as you like I’m using pine nuts for the teeth and pomegranate seeds to decorate around the eyes. I’m carving radish into a zip zag pattern to create my flowers, then i’m adding micro greens to give the look some swirls and contrasting color.
6. I’m adding dots of honey to fill out any blank spots while trying to stay as symmetrical as possible
7. For the flower crown, I snipped some flowers which i’m dipping in the extra butter and then placing above the skull
8. Serve with bread, radishes, or cucumbers.