Isn’t that a lovely name? Yes, it’s French but I am not in France anymore. I am back home in Istanbul and have already made this recipe twice!
light and airy mousseline de courgettes |
Last week saw the return of two lots of old friends from abroad so several phone calls later, I had the makings of a lovely dinner party on my hands.
I thought I would offer this mousseline in small tea glasses before we sat down to dinner after other more mundane nibbles with drinks. I put them all on a small tray with some little silver spoons and thought they looked both pretty and appetising.
served with one fresh mint leaf |
This is actually a new recipe for me introduced by Barbara at our recent lunch at her place in Vaison-la-Romaine in Provence. It was one of several little starters that we enjoyed outside on her inviting terrace in the garden and straightaway I thought what a good idea this one was! The ingredients couldn’t be easier: courgettes, a touch of garlic, a little fresh mint, and then the mystery one: those little French cheeses La Vache Qui Rit. We can even get them here in Turkey – literally Gülen İnek!
I’m sure you are all familiar with this cheese! |
It’s quite impossible to guess what the ingredients are because the consistency is quite creamy and the taste delicate. I thought there was cream actually. But no. One of my own guests thought maybe yogurt and another hazarded potato!!! Everyone was surprised when the truth was revealed!
Ingredients for Mousseline de Courgettes
(Filled 8 tea glasses)
6 medium courgettes (zucchini), roughly chopped
2 garlic cloves peeled and chopped
¼ lt (1 cup) vegetable broth
10 corners “La vache qui rit” (laughing cow) soft cheese
freshly ground black pepper
Method
4 simple stages of making this mousseline |
Put the roughly chopped courgettes, garlic cloves and vegetable broth into a pot and let simmer 5 to 10 minutes, until courgettes are tender. With a slotted spoon, lift courgettes and garlic out of the broth into a mixing bowl. Add the soft cheese and freshly ground black pepper and a bit of the broth and liquidize with a hand mixer, adding more broth as needed – the mousseline is not supposed to be too soupy! Can be served hot or cold.
I added a couple of mint leaves to the mixture before liquidizing just to carry the mint flavour through, and no broth at all. The consistency was perfect.
Thank you, Barbara, for this wonderful recipe! It’s a winner!
Afiyet olsun, everybody!
I can't wait to try this mouselline! I'm sure it's just as tasty using the reduced fat Laughing Cow cheese so this would be a great Weight Watcher recipe. Thank you!
Welcome back and can I say I am very impressed with this recipe. I've never come across anything like it before and am not surprised that people were finding it hard to guess the ingredients. Another triumph!
looks awesome dear!
Every time I teach my guests this recipe at CuisinedeProvence it is a success, too.
Barbara
Well, it's all thanks to you, Barbara! :))
It must be really refreshing and tasty!!!
Çok değişik görünüyor, deneyelim hemen!
This looks very deliciouus….I never knew they had Laughing cow cheese there.
I must try this recipe.
Thanks for sharing. :-)))