Whipped Goat’s Cheese, Deep-Fried Courgette Flowers and Truffle Honey

Name: Whipped Goat’s Cheese, Deep-Fried Courgette Flowers and Truffle Honey
Yield: Serves 4 as a starter
Ingredients: fine sea salt, to sprinkle; groundnut oil, for deep-frying; few edible flowers (optional); few chervil sprigs; truffle honey (or plain clear honey); truffle honey (or plain clear honey); 200 g soft goat’s cheese; 1 tbsp shallot confit; 2 tbsp crème fraîche; sea salt and black pepper; sea salt and black pepper; 1 packet tempura batter; 12 courgette flowers

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

Whipped Goat’s Cheese

200 g soft goat’s cheese
2 tbsp crème fraîche
1

Starter
Vegetarian

Method

Beat the goat’s cheese and crème fraîche together in a bowl until smooth, then stir in the shallot confit. Taste and adjust the seasoning. Using two dessertspoons, shape the goat’s cheese mixture into neat quenelles and place two on each individual serving plates. Set aside while you prepare the courgette flowers.

Cut the courgette flowers in half lengthways. Make up the tempura batter