Zucchini Mousse
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g zucchini
- 1 small onion (s)
- 1 clove garlic
- 1 teaspoon butter
- 1 squirt lemon juice
- 30 ml broth
- 4 sheets gelatin
- 150 ml cream
- some pepper
- little salt
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and cut into small pieces. Prepare and finely chop the onion and garlic.
- Heat the butter in a saucepan, sauté the onion, garlic and zucchini pieces in it for a few minutes. Deglaze with the broth and lemon juice, cover and simmer for 15 minutes over a low heat. In the meantime, soak the gelatine in cold water. Take the pot off the stove and let it cool down a little. Puree the mixture and season with pepper, a little salt and possibly lemon juice. Carefully dissolve gelatine dripping wet on the stove or in the microwave. Add a little zucchini puree and stir well. Gradually add the rest of the puree and always stir well so that the gelatine is well distributed. Let the mixture cool in the refrigerator until it starts to gel at the edges.
- Whip the cream until stiff and fold into the puree. Lightly grease small molds and line them with cling film. Carefully distribute the mousse into the molds and refrigerate for at least 2 hours. Then turn out onto a plate and garnish as desired.
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