Courgette flowers with goat's cheese and violet jelly
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A dreamy combination of goats cheese and violet jelly, which can be bought from speciality ingredients stores, gives Pascal Aussignac's courgette flowers recipe a distinctive edge. This is a fabulous dish for summer when courgette flowers are in season.
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Ingredients
Metric
Imperial
- 4 courgette flowers
- 150g of goat's cheese, mature
- 50g of double cream
- 3 sprigs of fresh rosemary, finely chopped
- 3 courgettes, small
- 1 Espelette pepper
- 20ml of Orgeat syrup
- 10g of violet jelly
- salt
- pepper
- 20ml of olive oil
SAVE RECIPE
Equipment
- Piping bag 1-2cm nozzle
- Steamer
- Blender
Method
1
For the courgette flower filling filling, mix the goat's cheese, double cream and rosemary, season with salt and pepper. Place into a piping bag with a small nozzle. Set aside while you prepare the flowers
- 150g of goat's cheese
- 50g of double cream
- 1 sprig of fresh rosemary
- salt
- pepper
2
Remove the stamen/pistils from the flowers. Pipe the goat's cheese mix into the flowers. Set aside in the fridge
- 4 courgette flowers
3
Cut the courgette into quarters and remove the white flesh in the centre. Blanch the green of the courgette in salted boiling water for 3 minutes or until tender
4
Strain and place directly into ice water. Pour off the ice water and mix the green courgette skin with the olive oil, orgeat syrup, a pinch of salt and a pinch of Espelette pepper and blend until smooth
- 20ml of olive oil
- 1 Espelette pepper
- 20ml of Orgeat syrup
- pepper
5
Season the violet jelly with salt and Espelette pepper and add enough water to have a runny consistency. Keep warm
- 10g of violet jelly
6
Season the flowers with olive oil and salt. Steam for 4 minutes, remove from the steamer and glaze the flowers in the jelly
7
To serve, spoon the courgette and orgeat purée onto plates and place the courgette flowers on top
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