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.