Courgette flowers with goat's cheese and violet jelly

Pascal Aussignac

Starter
easy
4
30 minutes

PT30M

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.

Discover more:

Share recipe

Related recipes

Fusilli integrali with courgette and goat's cheese

Whole wheat fusilli with courgette and goat's cheese

Jure Tomič

Verdure fritte

The Kitchen with Great Italian Chefs

Scarpaccia viareggina - Italian courgette cake

Manuela Zangara

Courgetti with Piccolo tomatoes, grilled corn and herb dressing

Emma Potts

Lentil-stuffed courgettes, ricotta, fresh mint sauce

Lentil-stuffed courgettes with ricotta and fresh mint sauce

Genevieve Taylor

Ingredients

print recipe

shopping List

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

print recipe

shopping List

Piping bag 1-2cm nozzle
Steamer
Blender

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

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

3 courgettes

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