Stuffed Zucchini Flowers w/ blue cheese and Montrose pickled pear

Stuffed Zucchini flowers

Ingredients

8 Zucchini flowers

200 grams of Gorgonzola cheese (or creamy blue cheese)

1 cup of plain flour, plus ¼ cup extra for dusting

1 cup of beer

4 ice cubes

Vegetable oil for deep frying

1 bunch of Basil leaves

Montrose berry farm pickled pears

Salt

Method

Whisk beer into flour and add ice cubes then set aside for ice to melt. Once melted, incorporate water from ice and add a little extra beer if too thick to achieve consistency of thin cream. Remove stamens from Zucchini flowers and fill each flower with cheese. Gently twist flower petals to conceal cheese filling. Dust each zucchini flower in flour, then coat in beer batter. Shake off excess then fry for 2 minutes until golden on each side. Allow to drain on absorbent paper. Place basil leaves on a platter and stack zucchini flowers on top. Season with salt flakes. Place pears on side and serve immediately.