A Posset of Flowering Courgettes with a faux Tune Mousse

[Alberta Louise]

A Posset of Flowering Courgettes with a faux Tune Mousse

A light batter consists of 2 cups of plain flour and enough filtered water to make a light runny batter, add a pinch of salt. Whisk until the batter is smooth.

Prepare the flowering tops of the Courgette by washing and trimming each individually. Dip one at a time into the batter. To avoid any run-off lift the spoon with the Courgette on over the prep dish. Dip one at a time into the hot oil with a clotted spoon. After 5 minutes they should look golden brown. Retrieve each one at a time with a clotted spoon and blot any excess oil on baking paper. Sprinkle with sea salt.

Serve immediately with a chilli sauce or sweet chilli sauce.

And for dessert:

To make the Mousse take 2-3 heaped tbsps of Cacao to 1 can of Coconut cream especially note the top part of the Coconut cream thats has been refrigerated overnight. Add 1 ½ tbsp castor sugar. Whisk briskly until the sugar is dissolved and smooth. It should fall naturally into folds from the beater. Spoon into parfait glasses and chill for 2 hours until set. This dessert is silky and velvety.