Quite some time ago I wrote a story about a Melting courgette flower I have been doing for the last 3 years. The original was filled with a anchovy mousse, when you broke through the paper thin crispy tempura it would come running out as a liquid filled with bubbles. This together with the Kalamata olive oil was my perfect idea of a flavor combination as it was full power without loosing any of the subtle flavors.

But the Spanish people disagreed, They loved the technique but it was consensual that the flavor was too over powering. This is one of the challenges of moving from Country to Country, the tastes are always so different and you need to change your flavor profile every time.

So I made a Bufala Mozzarella mousse which has only the flavor of Mozzarella as I believe this is one of life’s simple pleasures. Being a item that I am am frying in olive oil I need to adjust the texture and level of Gelatin according to the effect I am seeking.

I got a result I was not expecting! The mousse obviously melted, but as it melted the solids stuck to the inside walls of the flower and when the flower was broken a milky colored mozzarella water came out with the perfectly clear flavor of mozzarella! This meant the water became the soup when caught in the bowl and when it mixed with the black olive oil it was complete. The flower was a very curious thing as it gave the crunch for the soup like a croûton would and it had a great combination of flavors from the courgette and mozzarella.

I finished it with some very thinly sliced truffles to give an aroma as the plate was lacking a perfume.

And there you have the Melting Courgette Flower II

This entry was posted on Tuesday, November 24th, 2009 at 12:30 and is filed under Food, Recipes, Techniques. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.