Diet Zucchini Mousse
Breakfasts • European
Description
By increasing the amount of ingredients and baking in a low dish, you can turn the mousse into a soufflé pie. The soufflé turns out very tender, and the flavor is present.
Ingredients
- Courgette 10 oz
- Salt a pinch
- Egg white 1 piece
- Spices to taste
- Ground Black Pepper to taste
- Bran 0 oz
Step-by-Step Guide
Step 1
Peel and chop 300–400 grams of zucchini. Then boil for about 10 minutes, drain the water (you can steam it). Blend until smooth.
Step 2
Whip 1 large or 2 small egg whites with salt into a stiff foam at high speed. Mix with the zucchini puree. Add chopped herbs (such as parsley or mint), pepper, and mix with the mixer on low speed.
Step 3
In portioned molds (with this amount of ingredients, you will need 2), sprinkle and level the bottom with oat bran, then top with the egg-vegetable mixture. Bake in a water bath in the oven at 300°F for 30–40 minutes until lightly browned.
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