Ginger Honey- dressed Mascarpone- stuffed Squash Blossom

Ingredients

• 8 squash (pumpkin) flowers

• 120 g fresh Mascarpone cheese

• 40 g sour cream

• 20 ml olive oil

• 20 ml honey

• 10 ginger, finely chopped

• 15 ml lemon juice

• salt/pepper to taste 

• 5 g rock salt

Method

Wash the pumpkin flowers in cold running water.

Make a honey-ginger-lemon and olive oil emulsion. Season with salt and pepper.

Neatly pipe the mix of Mascarpone and sour cream in the centre of the flower and fold its petals.

Arrange the stuffed flowers on the serving plate, pour the dressing on top. Finish with sprinkling rock salt using a sprinkler before serving. Serve chilled.