Smokey's zucchini mousse on fried curry zucchini slices

Ingredients for 4 servings:

• 2 m.-large zucchini, whole
• 2 tbsp olive oil
• 1 tbsp curry powder
• 8 slices of bacon
• 600 g zucchini, cut into pieces
• 1 small onion(s), finely chopped
• 2 cloves garlic, finely chopped
• 1 tbsp olive oil
• 50 ml broth
• 1 tbsp green pepper, dried, crushed
• 1 bunch basil, chopped
• 6 sheets of gelatin, soaked in cold water
• 200 ml cream, whipped until stiff
• n. B. Pepper, from the mill
• n. B. Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 45 minutes

for zucchini lovers

For the mousse: Sauté the zucchini, onions, and garlic in hot oil, deglaze with stock, and cook until soft. Add the green pepper and basil and puree with a hand blender, seasoning with salt and pepper. Squeeze out the gelatine and add it to the puree, stirring to ensure it dissolves well. Refrigerate the puree until it begins to set slightly around the edges. Then fold in the whipped cream and refrigerate for another 4 hours. For the slices: Fry the bacon slices without oil until crispy and drain on kitchen paper. Cut the two medium-sized zucchini lengthwise into slices about 0.5 cm thick. Mix 1 tablespoon of oil with the curry powder and brush the slices with it. Fry the slices in the remaining hot oil, turning occasionally, until al dente. Allow to cool slightly. Arrange the slices on 4 plates and spoon the mousse onto the plate, forming dumplings. Garnish with the bacon slices and, if desired, some basil.