Stuffed Courgette Flowers with Raspberry and Grand Marnier Syrup

Courgette flowers stuffed with homemade saffron pastry cream, deep-fried in light batter, and served with a zesty raspberry liqueur syrup.

Vegetarian Dessert Summer Gourmet

Estimated Nutrition

Calories

922.6

kcal / serving

1845.2 kcal total

Carbs

117.1g

per serving

234.1 g total

Fat

41.3g

per serving

82.5 g total

Protein

19.2g

per serving

38.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

For crème pâtissière

Cornflour

For crème pâtissière

100

Caster Sugar

For sauce

Caster Sugar

For batter

tsp

Bicarbonate Soda

Dairy

250

Full-Fat Milk

piece

Egg Yolk

Free-range

piece

Egg

Free-range

Fruits

0.5

piece

Pomegranate

Seeds and juice

Raspberry

Whole

GrainsCereals

Plain Flour

For crème pâtissière

Plain Flour

For batter

Liquids

Grand Marnier

150

Sparking Water

NutsSeeds

pinch

Saffron

0.5

piece

Vanilla Pod

Split

Pistachio

Shelled and toasted

to taste

Ground Cinnamon

Mixed with sugar for dusting

pinch

Salt

OilsFats

500

Vegetable Oil

For deep-fat frying

Other

tsp

Rosewater

Vegetables

piece

Courgette Flowers

Method

Dissolve sugar in 50ml water, add pomegranate, Grand Marnier, and rosewater, then reduce to a syrup.

Add raspberries to the syrup and allow the mixture to cool.

Pipe pastry cream and pistachios into courgette flowers and twist ends to seal.

Whisk batter dry ingredients with egg and sparkling water.

Heat vegetable oil in a heavy saucepan for deep-frying.

Dip flowers in batter, deep-fry until golden, and roll in cinnamon sugar before serving with sauce.

Fry saffron in a dry saucepan briefly, add milk and vanilla, then heat to scalding.

Whisk egg yolks, sugar, and flours together, then whisk in scalded milk and heat until thickened.