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].
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.
ReplyDeleteAsparagus would work well, too, I imagine.
That looks scrummy
ReplyDeleteHi, Lee. Yes, it does slice like a terrine. Asparagus sounds a good idea. Thanks, WW.
ReplyDeleteOh, that looks nice. I haven't tried making a savoury mousse like that :)
ReplyDeleteHi, Rachel. I hadn't made anything like it for ages so I was pleased with it.
ReplyDeleteLooks delicious!
ReplyDeleteThank you, Hawkins Family.
ReplyDeleteWElldone! It looks very attractive and tasty too.
ReplyDeleteThanks, Liz.
ReplyDelete