Steamed courgette flowers with a ricotta and heritage tomato salad

Method

For the homemade ricotta

• Step 1

  Combine the milk and double cream in a large saucepan and warm over a medium high heat.

• Step 2

  If using a thermometer, wait for it to reach 90°C, otherwise, turn the heat off just before boiling.

• Step 3

  Add the lemon juice and salt, mix briefly and let stand for 5 minutes.

• Step 4

  Cover the pan with a lid and allow to cool down for 45 minutes.

• Step 5

  Meanwhile line a sieve with a few pieces of cheesecloth, pour the mixture over and let it strain for 15 minutes.

• Step 6

  Gather the cheesecloth and gently squeeze out the excess whey. Allow to cool and keep refrigerated until needed.

For the stuffed courgette flowers

• Step 1

  Place the corn kernels on a perforated steam container and steam on 100°C for 10 minutes.

• Step 2

  Combine the ricotta with some salt and black pepper and mix well. Transfer the mixture to a piping bag and fill the courgette flowers with the cheese.

• Step 3

  Add the courgette flowers to another perforated steam container and cook alongside the corn for 2 minutes at 85°C.

• Step 4

  In the meantime, prepare the dressing by mixing the diced tomatoes with 3 tbsp oil, salt and pepper.

• Step 5

  Combine the corn with the tomatoes and set aside.

• Step 6

  To serve, plate two courgette flowers onto each plate, followed by the corn and tomato salad. Dress a few rocket leaves with the remaining tablespoon of oil and scatter them around the plate. Serve.