Trestelle's Mascarpone* on the shelf, I had to grab it. I had looked for mascarpone months back and couldn't find it so I was not going to miss this opportunity.
The cheese mixture for this was so creamy and so flavourful, it's a wonder that any made it into the flowers. The mascarpone was rich and light all at the same time, and is fast becoming one of my favourite cheeses. (In fact, I can't wait to try this vanilla mascarpone cream from Julie!)
Mascarpone Filled Zucchini Blossoms
Inspired by recipes from Anna Olson and Chuck Hughes, Food Network
8 zucchini blossoms
1/2 cup mascarpone
2 TB grated parmesan
zest half lemon
1/2 TB garlic, minced
1 TB fresh basil
1/4 cup cream
1 cup flour
1 cup club soda
Mix together everything for the cheese mixture. Place in a ziploc bag for piping.
While the oil is heating for frying, mix together the ingredients for the batter. Dip the filled flowers in the batter and fry until golden brown. Salt the fried blossoms and serve with pasta sauce.
*I did receive vouchers from Trestelle to try out their cheese. Opinions are my own.