4 small courgettes, with flowers if available, left whole
2 sprigs thyme, leaves picked
50g/1¾oz semolina
100g/3½oz 00 flour
50g/1¾oz almonds, toasted
salt and freshly ground black pepper
2 tsp truffle honey
vegetable oil, for deep-frying
100g/3½oz strong soft goats’ cheese, such as Ragstone
1 tbsp mascarpone
200ml/7fl oz whole milk