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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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
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