Baked Zucchini Flowers

For Baked Zucchini Flowers Fill zucchini flowers with Roquefort. Mix egg yolks, cornstarch flour, white wine vinegar, water and sea salt to make a thin batter. Pull the stuffed flowers through the batter and deep fry in peanut oil.

For the port wine pepper cherries, caramelize the sugar lightly, deglaze with red wine and port and reduce to about 0, 2 l. Add the cherries and bind with butter, season with ground pepper.

For the almond milk, heat the almonds with the milk and cream and mix with the yolks. Heat to 68° Celsius and stir constantly during this time. Blend the almond milk in a blender to a puree.

Serve baked zucchini flowers with the port wine pepper cherries and pour some almond milk around.

Preparation Tip:

You can also fill Baked Zucchini Flowers with fresh goat cheese.

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