Vegetable mousse: easy and smooth

An ideal accompaniment to fish and white meats, this vegetable mousse is a bowl of freshness and smoothness.

Ingredients for 4 persons :

  • 300 g of courgettes
  • 300 g of broccoli
  • 2 eggs
  • 70 cl of liquid cream
  • Turmeric
  • Salt
  • Freshly ground pepper

Vegetable, zucchini and broccoli mousse recipe

Preheat the oven to 180 ° C (th.6)

  • Wash and cut the vegetables.
  • In two large pots of boiling salted water, cook the broccoli and English zucchini.
  • Drain the vegetables, pass them through a vegetable mill.

In a pot,

  • Pour in the vegetable puree and dry it over low heat with a spatula.

Heat the water for the double boiler.

In a small bowl,

  • Beat the eggs and cream, season with turmeric, salt and pepper.
  • Pour over the vegetable puree, mix well, adjust the seasoning if necessary.

Pour the preparation into verrines or other containers.

Cook in a bain-marie for 30 minutes.

Chef's B.A.BA

As a starter or as an accompaniment to a dish, these little vegetable mousses are delicious!

Learn more about broccoli

Broccoli, 92% water, is a low-energy food, but it has many minerals.

For cooking, it must have fine grains, firm and tight heads, very green, drawing a little blue or purple.

Gardening: growing broccoli well

Recipe: A. Beauvais, Photo: C. Herlédan

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