The mousse texture is a cold preparation that minimises mouth irritations
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.
Blend the cooked vegetables with a blender, adding the two eggs, the evaporated milk and a pinch of salt.
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.
Serve on a plate. It is preferable to eat it cold.
“If we want a more consistent texture, we can boil a large potato with the vegetables“