Deep-fried Zucchini Flower with Tomino Cheese, Grape Must and Beetroot Ketchup with red Shiso leaf

For the ketchup

• Place the beetroot juice, grape must, salt, pepper and agar agar in a saucepan heat and allow to boil for 10 seconds.
• Remove from the heat allowing the jelly to set and then emulsify with a hand held blender until smooth. Transfer to a bottle or container.
• Gently open each courgette flower, remove the stamen, place 20 g of Tomino cheese inside each flower, wrap petals back around the cheese and twist/squeeze petals together and lightly dust in flour.

For the tempura

• Place the tempura mix in a bowl add 260 g of fizzy water and the ice cube, whisk until smooth.
• Heat a medium sized pan over half full with oil to 185°C.
• Dip the zucchini flowers one at a time in the batter, turning to evenly coat, carefully place into the hot fat and cook for approx. 1 -2 minutes turn and cook for a further 1-2 minutes until golden and crisp.
• Remove with a slotted spoon and place onto kitchen paper, keep warm, repeat until all are cooked.  

To serve

• Place 25 g approximately of the beetroot ketchup onto each plate, rip a Shiso leaf in half and place onto of the ketchup, top with the cooked zucchini flower and repeat for the other plate.