Weigh everything to the white pepper into a Thermo or use a jug and Bamix. Blitz..strain off and then whisk in the mustard, fennel top and white pepper.
Cover a tray with Freezer-go-Between. Tear the zucchini flowers into strips. Using the rectangular omelette pan put about 5g butter into the pan and about 4 strips of zucchini flower then add a few slices of the sliced zucchini let sit for 30 seconds and then using a 50 ml ladle [not quite full] pour on a ladle of the egg mix. As soon as it is set on the bottom add a small amount of parmesan and put the pan and allow to cook through. drop it onto the prepared tray and repeat the process until all of the egg has been used.
On one end of the omelettes put 10g very finely sliced smoked mozzarella, roll them up and put them onto a tray covered with baking paper or a silicon sheet. Cover and refrigerate until ready to serve.
to serve
pre heat oven to 200°C
Brush the top of the omelette with cream and scatter fine parmesan over the top.
Garnish with a couple of pieces of torn male flowers and a Lemon Beurre Blanc.