Courgette flowers with goat's cheese and violet jelly

servings4
30 minutes

Ingredients

  • 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

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
  • 3 courgettes
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