At the Monastery of the Transfiguration, in Terrasson, France, a Dependency of the Monastery of Simonos Petras on Mount Athos, the sisters use their valuable experience to prepare and package the traditional walnut cream in the Monastery’s modern workshop. Harvested ripe walnuts, are grinded and kneaded together with unrefined sugar and water creating a product of exceptional quality with high nutritional value. It is recommended as a nourishing breakfast when fasting, as well as a natural ingredient for desserts.
