Marcus Wareing's Stuffed Courgette Flowers with Light Prawn Mousse

Tip: Courgette flowers only last for 24 hours. So your best bet is to buy them at a farmers markets or farm shops

1. Cut the prawns into smaller pieces and blitz in a blender.
2. Drop in one egg white and a splash of cream and blend. Add a pinch of salt, a touch more cream and squeeze of lemon. Blend until smooth. 
3. Transfer the prawn mousse into a piping bag, forcing it down to remove any air pockets, and set aside.
4. Snip off the end of the courgettes and make a couple of shallow slits along the base to allow for even cooking. Open the courgette flower, remove the stigma. Pipe the mousse inside, filling it about ¾ full. Close up the flower and twist to encapsulate the mousse. Repeat with the remaining courgettes. 
5. Line two baskets of a bamboo steamer and place the stuffed flowers in. Steam the stuffed flowers over a low heat for 8-10 minutes on a gentle simmer, swapping the baskets over halfway through to ensure an even cook. 
6. In a large bowl, combine the cow cheese, cream cheese, splash of cream and season generously. Mix thoroughly.
7. When the stuffed flowers are nice and firm, remove them from the steamer baskets and lay over kitchen paper to absorb excess moisture.
8. To assemble; spread out the cheese mixture over the plate, place the flowers over top. Garnish with fresh herbs, season generously and drizzle with honey to serve.