Summary

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

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Instructions

1. For the mousse:
2. 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.
3. For the slices:
4. Fry the bacon slices until crispy without oil and drain on kitchen paper.
5. 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.
6. 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.