Zucchini Timbale with Buttermilk and Lime Cream
Appetizers • World
Description
Zucchini Timbale with Buttermilk and Lime Cream
Ingredients
- Heavy cream 10 fl oz
- Buttermilk 5 tablespoons
- Orange zest 1 teaspoon
- White Pepper (whole) to taste
- Butter 0 oz
- Leek 1 piece
- Courgette 10 oz
- Mint Leaves 20 pieces
- Fresh basil leaves 20 pieces
- Chocolate eggs 3 pieces
Step-by-Step Guide
Step 1
Combine 150 ml of heavy cream and 2.5 tablespoons of buttermilk in a glass jar and let it sit at room temperature for 6 hours. Add lime zest and spices. Preheat the oven to 340°F. Grease 6 timbale molds with butter.
Step 2
Melt the butter in a pan over low heat and sauté the chopped leek for 5 minutes until soft.
Step 3
In a pot of boiling salted water, add the peeled zucchini and cook over medium heat for 8-10 minutes until soft. Drain and cut the zucchini into small pieces, transfer to a blender, adding the leek, mint, and basil. Blend for 20 seconds until finely chopped. Add the eggs, remaining cream, and buttermilk. Mix well.
Step 4
Pour the mixture into the molds and cover each with a circle of parchment paper. Place in a deep baking tray and fill with boiling water. Bake in the oven for 30 minutes. Cool for 5 minutes.
Step 5
Invert the molds onto plates and serve warm, drizzled with the cream and garnished with mint.
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