Wednesday, November 4, 2009

Zucchini-chèvre mousse



This is an appetizer to knock your guests' socks off. I served it for my mother-in-law's big 60th birthday bash - in laws and ex girlfriends galore, a tough crowd if there ever was one - and the unanimous reaction was, "dix sur dix!" (That means 10/10. I was more than satisfied.)

You may have noticed that I have a soft spot for goat cheese, and this dish is no exception. But the flavors in these individual mousses are all so perfectly synergistic that even chèvre amateurs will be amazed. The sweetness of the zucchini balances out perfectly the sharpness of the cheese, and the final result is so light and fluffy that everyone will be asking for seconds. The secret ingredient here is tarragon, which is a natural partner for any egg-and-cheese dish. Try it in your next Sunday morning omelette and you'll see what I mean.

I should note that this recipe is inspired from a similar one from a British cookbook called "Veg Out."

Zucchini-chèvre mousse
Serves 4

11oz. fresh goat cheese (similar to "Petit Billy," if you can find it)
3 oz. sharp goat cheese
3 tbsp sour cream or crème fraiche
2 eggs
fresh tarragon
2 zucchini
olive oil
salt and pepper

Preheat the oven to 375 degrees Fahrenheit.
With a whisk or in a food processor, blend together goat cheeses, sour cream, eggs, tarragon, and salt and pepper to taste. (This step can be done ahead of time. Keep the mixture covered in the refrigerator until ready to continue.)
Peel the zucchini and, using the peeler, continue to cut off long strips of zucchini until you arrive at the seeds. Throw away the peel.
Lightly grease four individual-size ramekins with olive oil, then line the ramekins with strips of zucchini.
Spoon the cheese mixture into the ramekins and bake until firm, about 20 minutes. Let the mousses rest for a few minutes, then unmold onto serving plates.


To serve, I suggest first placing a branch of tarragon on the plate, then unmolding the mousse in the center. Then garnish with half of a cherry tomato for color. Bon appetit!

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