Chef’s tip
“If we want a more consistent texture, we can boil a large potato with the vegetables“
| 2 medium courgettes | |
| 1 large onion | |
| 2 eggs | |
| 80 ml evaporated milk | |
| Virgin olive oil | |
| Salt |
The mousse texture is a cold preparation that minimises mouth irritations
| 1. | Cut the onion and the courgette. Fry in a frying pan with a little olive oil. When the vegetables are lightly browned, add half a glass of water to favour cooking. Cook with the lid on over medium heat until the water has evaporated. |
| 2. | Blend the cooked vegetables with a blender, adding the two eggs, the evaporated milk and a pinch of salt. |
| 3. | Pour the batter into a mould and bake for 40 minutes at 175 degrees. We will know that the mousse is cooked when we prick it with a toothpick and it comes out clean. |
| 4. | Serve on a plate. It is preferable to eat it cold. |