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Zucchini Mousse with Parmesan Sauce

 

Ingredients

60g butter

1 clove garlic, crushed

3 small zucchini, chopped

3 shallots, chopped

2 tablespoons plain flour

¾ cup milk

3 teaspoons gelatine

2 tablespoons water

½ cup thickened cream

Parmesan Sauce

¾ cup cream

½ cup grated fresh parmesan

1 egg, lightly beaten.

Method for Parmesan Sauce

Add cream to small saucepan, bring to the boil and stir in cheese. Remove from heat, stir in egg, stir over heat until mixture thickens but do not boil. Serve at room temperature to bring out the flavour.

Method

Lightly oil 6 moulds (½ cup capacity)

Melt butter in medium saucepan, add garlic, zucchini, and shallots, stir over medium heat for about 2 minutes. Remove from heat and gradually stir in milk. Return to heat and bring to the boil and boil for 3 minutes. Until mixture thickens. Blend or process mixture zucchini mixture until smooth. Allow to cool.

Sprinkle gelatine over water in a small bowl. Stand small bowl in a pan of simmering water until gelatine dissolves. Stir into zucchini mixture, spoon mixture into moulds. Cover and refrigerate for several hours or overnight. Turn out and serve with sauce.

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