Wednesday, May 22, 2013

ZUCCHINI MOUSSE

It's always gratifying when a mousse, semifreddo, timballo or any other dish that is meant to turn out actually does just that, so I thought I'd show you this zucchini mousse. Admittedly , it would have looked better if I'd had the patience to cut the zucchini for the top into ultra-thin ribbons but I didn't have the patience tonight and sliced them in the processor. 

The recipe, for those of you in Italy, was in Donna Moderna about three weeks ago but I'm afraid I can't find the date on the pages I kept. You are supposed to use goat's cheese but, as I couldn't find any, I used Crescenza.  The dish also contains eggs, chives, basil, more grated zucchini and panna di cucina [cream for general cooking - it is thinner than British single cream]. 

9 comments:

Lee said...

That looks like it would be a great starter for a hot summer's night...or day. I imagine it could be served with Melba toast and/or crackers...or also served sliced like a terrine with a salad. It looks good.

Asparagus would work well, too, I imagine.

Winchester whisperer said...

That looks scrummy

Welshcakes Limoncello said...

Hi, Lee. Yes, it does slice like a terrine. Asparagus sounds a good idea. Thanks, WW.

Rachel Cotterill said...

Oh, that looks nice. I haven't tried making a savoury mousse like that :)

Welshcakes Limoncello said...

Hi, Rachel. I hadn't made anything like it for ages so I was pleased with it.

Hawkins Family said...

Looks delicious!

Welshcakes Limoncello said...

Thank you, Hawkins Family.

Liz said...

WElldone! It looks very attractive and tasty too.

Welshcakes Limoncello said...

Thanks, Liz.

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