120g plain flour
60g butter, chilled
1 large egg yolk
400g cleaned prawn meat
1 large egg white
2ml freshly ground white pepper
8 courgette flowers, washed and cleaned
1 garlic clove
50ml crème fraîche
juice of ½ a lemon
100ml canola oil
50ml olive oil
100ml freshly grated Parmesan
salt and pepper
2 heads baby gem lettuce leaves, washed
micro herbs, to garnish
Preheat the oven to 175°C.
Combine the 60g Parmesan and flour in a bowl. Grate the butter into the mixture and rub together with your fingertips, then add the egg yolk and gently work the ingredients into a dough. Wrap it in clingfilm and refrigerate for at least 15 minutes.
Roll the dough out between two sheets of silicone paper to a thickness of 4mm. Return to the fridge until well chilled, then peel off the paper and cut the dough into 5×5mm squares.
Place on a lightly greased baking tray and bake in a preheated oven until golden. Allow to cool.
Keep the prawn meat, egg white and cream well chilled until use.
To make the mousse, blitz the prawn meat in a food processor until smooth, then add the egg white and blitz. Add the salt and pepper, followed by the cream, and blitz until the cream is incorporated into the mixture (be careful not to overwork it).
Spoon the mousse into a disposable piping bag and refrigerate for two hours. Carefully pipe the mousse into the courgette flowers and wrap each one in clingfilm. Place in a steamer and steam for five minutes.
Remove and cover the flowers with ice on a slotted tray to allow the water to drain off as the ice melts. Once cool, set aside
in the fridge.
To make the dressing, mash the garlic, anchovies and capers into a paste. Place the mixture in a bowl with the crème fraîche and lemon juice.
Slowly whisk in the oils, mix in the 100ml Parmesan and season to taste.
Slice the courgette flowers thickly and arrange on a plate with the baby gem lettuce leaves. Drizzle a little dressing over them and serve with the Parmesan biscuits.
Garnish with micro herbs.
This recipe originally appeared in our 2014 Food Issue