Zucchini Timbale with Buttermilk and Lime Cream

Appetizers | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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 - 1.4 oz
Leek - 1 piece
Courgette - 12.3 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 338°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.