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Zucchini mousse with parmesan sticks
Zucchini mousse with parmesan sticks
3.6
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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:
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1 big Zucchini
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150 gr Grated Parmesan cheese
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150 gr Cream cheese
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150 ml Heavy cream
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20 gr Basil
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1 pinch Salt
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1 pinch Black pepper
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1 pinch Paprika powder
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1 liter Water
Oven temperature:
180 degrees Celsius
Instructions:
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Cut the zucchini in small pieces.
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Pour water, salt and zucchini in a casserole and boil on low heat for 10 minutes. Drain the water.
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Mix well the zucchini, pepper, paprika powder, cream cheese and basil with an electrical mixer.
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Whip the heavy cream to a hard foam.
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Mix the heavy cream and the zucchini mixture together gently.
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Place in small serving bowls, and place in the fridge for minimum 2 hours.
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Preheat the oven at 180 degrees Celsius.
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Place a baking paper on a baking sheet. Spread the parmesan in shapes you like.
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Place in the middle of the oven for 5-10 minutes, or until the surface is lightly brown. Take out and let cool down.
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Take out the mousse from the fridge and place a parmesan piece in each serving bowl.
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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
A really easy recipe that can be used in many different styles. You can serve it as a starter, main dish or as a dessert depending on the ingredients and the occasion. As a starter it is possible to serve the cheese in one big piece or in small bits. As a main dish you can serve it together with potatoes, ham and a green salad, and as a dessert you can add fig jam and nuts.
This is a traditional French Alsacienne tarte flambée (flammekueche). There is 2 other ways of topping as well, if you add some mushrooms it is called forestière, and with some grated cheese it is called gratinée. The bacon or fine pork should be with not much fat if possible, and cut in thin slices.
A traditional French cheese cake is made with a pie bottom and has a high fluffy cream cheese filling. This pie crust is made with some cacao powder which makes the cake different from its original.
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