Zucchini caviar with Parmesan cream

Ingredients for 4 servings:

• 2 small zucchini
• 2 pinches of salt
• 2 pinches of pepper
• ½ tsp sugar
• 2 pinch(s) cumin
• 1 sprig(s) rosemary
• ½ onion(s)
• 1 clove(s) garlic clove(s)
• 1 tbsp olive oil
• 200 g cream
• 100 g Parmesan
• Pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Starter served in a glass

First, prepare the zucchini. Slice the zucchini and blanch in salted water for about 2 minutes, then rinse with cold water. Using an immersion blender, blend with salt, pepper, cumin, onion, and crushed garlic with olive oil. The mixture should remain chunky, though. To help the flavors blend, heat the zucchini mixture with the rosemary in a small pan or saucepan over low heat for 2-3 minutes, stirring constantly. Let the zucchini caviar cool on a plate and remove the rosemary sprig. For the Parmesan cream, grate the cheese and gently heat it with the cream in a saucepan, stirring constantly, until the cheese dissolves and the cream reduces without sticking. Remove the cream from the heat and let cool. To finish, fill the prepared jars two-thirds full with zucchini caviar. This works best with a long spoon, holding the jar at a slight angle. Just before serving, warm the Parmesan cream slightly and, if you have one, pour it into a 0.5-liter whipper. Make sure there’s at least 250 ml in the whipper, topping it up with a little more cream if necessary. Screw in a nitrogen canister and spray the cream onto the caviar. Alternatively, spread the cream over the caviar with a spoon and garnish with a curl of Parmesan cheese.