1 (14 ounce) package cream cheese, softened
1 (16 ounce) can sweetened condensed milk
1 (8 ounce) container fresh or frozen flavoured milk
2 cups white sugar
1 cup hard-boiled egg whites
1/3 cup granulated sugar
Use a scruncher or flat spoon; cut into 1-inch slices. Glaze each slice with 1 tablespoon of chocolate.
Using a small spoon or measuring spoon, form whipped cream into narrow strips. Marks hollow on each flower.
Place 1 cup citrus fruit juice and 2 teaspoons of orange zest into a small bowl. Stir gently and spread beaten egg whites on each flower.
Cover and refrigerate flower for 1 hour or until firm. Remove the fruit from the refrigerator and place on plates to drizzle with citrus marinade.