Zucchini roses

Preheat the oven to 180° (Thermostat 6). Using the All-Purpose Knife, peel the garlic clove and cut it in half. Remove the small green core.

Add the garlic halves and basil leaves into the SuperSonic Small and pull the cord to finely chop them.

In the 600ml Shaker, pour the thick cream, eggs, garlic, chopped basil, salt, and pepper.

Place the insert, close the lid, and shake well to mix all the ingredients.

Use the All-Purpose Knife to cut off both ends of the courgettes. Cut them lengthwise using the Universal Peeler.

Place the MultiFlex Tupcakes on a cold oven rack.

Roll the courgette slices to form six beautiful green roses, then place the flowers in the cavities.

Shake the 600ml Shaker again and gently pour the mixture over the courgette flowers.

Place the rack at the lowest level of the oven and bake for about 50 minutes.

Let cool for 10 minutes before carefully unmolding them.

Pro tip: If you are not a big fan of peeling garlic cloves (and who is, to be honest), you should follow this trick! Add the garlic cloves into the 350ml Shaker or the 600ml Shaker, close the lid, and shake well for a few seconds. The garlic cloves will come away from their skins. They will be ready to be chopped or cooked.