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.
The folder name
Please choose a different name.
Please enter a name for the new folder.
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 sprigs fresh rosemary
Remove the stamen/pistils from the flowers. Pipe the goat's cheese mix into the flowers. Set aside in the fridge
4 courgette flowers
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
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
Season the violet jelly with salt and Espelette pepper and add enough water to have a runny consistency. Keep warm
10g of violet jelly
Season the flowers with olive oil and salt. Steam for 4 minutes, remove from the steamer and glaze the flowers in the jelly
To serve, spoon the courgette and orgeat purée onto plates and place the courgette flowers on top
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.