4 baby courgettes with flowers, blanched
50g mascarpone cheese
200g Philadelphia cheese
50ml olive oil
100g peas, shelled and boiled
10 fresh mint leaves, chopped
6 basil leaves
100ml 10-year-old balsamic vinegar
200g salad leaves, prepped
Salt and pepper
Carefully separate the flowers from the courgettes. Combine the cheeses with olive oil, boiled peas, chopped mint and basil. Blend slightly in a food processor for two or three minutes. Stuff the courgette flowers with the filling using a piping bag.
For balsamic syrup, bring water to boil with sugar until it becomes dense. Add balsamic and boil for a further five minutes. Cool.
Place each courgette on a square plate with the flower. Dress with balsamic syrup. Garnish with salad leaves. Serve.