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

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

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