Courgette Flower Recipe With Goats Cheese - Great British Chefs

Courgette flowers with goat's cheese and violet jelly

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.

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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

Piping bag 1-2cm nozzle
Steamer
Blender

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

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Pascal Aussignac

Pascal Aussignac

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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