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A homemade zucchini mousse with parmesan sticks is a perfect starter or as part of a cold buffet on a warm summer day. Takes only a few minutes to prepare and can be prepared even a day before. Delicious combination of zucchini, basil and parmesan cheese.
Ingredient List for 6 servings:
1
big
Zucchini
150
gr
Grated Parmesan cheese
150
gr
Cream cheese
150
ml
Heavy cream
20
gr
Basil
1
pinch
Salt
1
pinch
Black pepper
1
pinch
Paprika powder
1
liter
Water
Oven temperature:
180 degrees Celsius
Instructions:
Cut the zucchini in small pieces.
Pour water, salt and zucchini in a casserole and boil on low heat for 10 minutes. Drain the water.
Mix well the zucchini, pepper, paprika powder, cream cheese and basil with an electrical mixer.
Whip the heavy cream to a hard foam.
Mix the heavy cream and the zucchini mixture together gently.
Place in small serving bowls, and place in the fridge for minimum 2 hours.
Preheat the oven at 180 degrees Celsius.
Place a baking paper on a baking sheet. Spread the parmesan in shapes you like.
Place in the middle of the oven for 5-10 minutes, or until the surface is lightly brown. Take out and let cool down.
Take out the mousse from the fridge and place a parmesan piece in each serving bowl.
For decoration you can sprinkle some olive oil mixed with some basil on top of the mousse.
A selection of recipes from the same country.
This recipe is from
France
This is a homemade remake of the traditional French Bûche de Noël. Instead of a big log it's made in small single portions. The fun part is to do the decoration on top of the cake, and sense you have many small logs you can decorate them all different from each other if you like.
A homemade recipe of French snails with the traditionally garlic and parsley butter. This is a classic French dish that you can find in restaurants all over France. The recipe use Madeira jelly, but if you can´t find any it is possible to use normal jelly and add some Madeira abstract. That way you still get the perfect taste of your snails.
This is one out of hundreds different varieties of the Alsatian bredele cookies you that you will find in Alsace during the Christmas holidays. These hazelnuts cookies have a crispy surface and a slightly chewy interior. The best part is that the cookies can be prepared in advanced, though they can be kept for weeks in a cookie box.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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