Zucchini mousse

Ingredients for 4 servings:

• 300 g zucchini
• 1 small onion(s)
• 1 clove(s) garlic
• 1 tsp butter
• 1 dashes lemon juice
• 30 ml broth
• 4 sheets of gelatin
• 150 ml cream
• some pepper
• little salt

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

smart starter or side dish

Wash the zucchini and cut into small pieces. Prepare and finely chop the onion and garlic. Heat the butter in a saucepan, sauté the onion, garlic, and zucchini pieces for a few minutes. Deglaze with stock and lemon juice, cover, and simmer over low heat for 15 minutes. Meanwhile, soak the gelatin in cold water. Remove the pan from the heat and let it cool slightly. Purée the mixture and season with pepper, a little salt, and lemon juice, if desired. Carefully dissolve the gelatin while it is still wet, either on the stovetop or in the microwave. Add a little zucchini purée and mix well. Gradually add the remaining purée, stirring constantly to ensure the gelatin is evenly distributed. Cool the mixture in the refrigerator until it begins to set around the edges. Whip the cream until stiff peaks and fold it into the purée. Lightly grease small baking dishes and line with cling film. Carefully pour the mousse into the dishes and chill for at least 2 hours. Then turn out onto a plate and garnish as desired.