2 tbsp sunflower oil
1 bunch spring onions, cleaned, trimmed and sliced
370g Courgettes, topped and tailed and sliced into thin slices
125g vegetarian goat’s cheese
75mls double cream
1 tbsp grated vegetarian Parmesan cheese
1 tbsp white balsamic vinegar (or lemon juice)
Salt and freshly ground black pepper
6 tbsp extra virgin olive oil
1 clove garlic, sliced
2 tbsp white balsamic vinegar, or lemon juice.
2 courgettes, topped and tailed and cut in strips with a peeler
3 tomatoes, peeled, seeded and finely chopped
Small handful of basil leaves, shredded
- Preheat the oven to 1600C/ Fan oven 1400C/ gas mark 3. Lightly oil 6 medium ramekins or dariole moulds and line with a circle of baking parchment cut to fit the base.
- Heat 2 tbsp oil in a frying pan and cook the onion for a few minutes, add the courgettes and fry for a couple of minutes until they are just beginning to soften – do not overcook them.
- Place the onions and courgettes into a food processor and process to break up well. Add the eggs, goat’s cheese, cream and parmesan. Blend together until it is well mixed and has a slightly coarse texture, season well with salt and pepper and the balsamic vinegar.
- Divide the mixture between the prepared ramekins. Put them in a bain marie (a small roasting tin half filled with boiling water) and put in the oven for about 40 minutes or until they are set.
- Meanwhile make the tomato and basil dressing. Put the olive oil in a small saucepan and add the slices of garlic. Heat over a low heat. Once the garlic starts to sizzle slightly take it off the heat and allow it to cool slightly. When it has cooled a little remove the garlic and add the vinegar. Season with salt and pepper.
- Put the slices of courgette in the warm dressing for about 10 minutes. Take out of the dressing and arrange on the base of 6 plates. Add the tomatoes and basil to the remaining dressing.
- When the mousses are cooked allow them to rest for around 5 minutes. Loosen them around the edges very carefully with a knife and carefully turn them onto the plates. Remove the paper discs. Pour over the tomato dressing and serve. They can also be served cold.