Smokeys Zucchini Mousse on Fried Curry Zucchini Slices
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 5 hrs 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 m zucchini, whole
- 2 tablespoon olive oil
- 1 tablespoon curry powder
- 8 slices bacon
For the mousse:
- 600 g zucchini, cut into pieces
- 1 small onion (s), finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 50 ml broth
- 1 tablespoon pepper, green, dried, crushed
- 1 bunch basil, chopped
- 6 sheets gelatin soaked in cold water
- 200 ml heavy cream, whipped until stiff
- Pepper, from the mill
- salt
Print Recipe
Pin Recipe Instructions
- For the mousse:
- Steam the zucchini, onions and garlic in the hot oil, deglaze with the stock and cook until soft. Add green pepper and basil and puree with a hand blender, season with salt and pepper. Squeeze out the gelatin and add to the puree, stir in, making sure that it dissolves well. Put the puree in a cool place until it hardens on the edge. Then fold in the whipped cream and refrigerate for another 4 hours.
- For the slices:
- Fry the bacon slices until crispy without oil and drain on kitchen paper.
- Cut the two medium-sized zucchini lengthways into approx. 0.5 cm thick slices. Mix 1 tablespoon of oil with the curry powder and brush the slices with it. Fry the slices in the remaining hot oil while turning until al dente. Allow to cool slightly.
- Arrange the slices on 4 plates and add the mousse with a spoon shaped like a cam. Garnish with the bacon slices and possibly some basil.
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