Zucchini Cake Mousse (Gateau de Courgettes)

Ingredients

• 3 zucchini, about 1/2 pound each
• 6 cups water
• Salt to taste if desired
• ⅓ pound trimmed and well-rinsed leek leaves
• 2 eggs
• 1 egg white
• Butter for greasing molds
• 4 ½ tablespoons creme fraiche, available in specialty shops
• Freshly ground pepper to taste

8 servings

Preparation

1. Trim off ends of each zucchini. Cut each crosswise into 4 pieces of more or less equal size.
2. Meanwhile, combine water, salt and leek leaves and cook 10 minutes. Do not drain.
3. Add zucchini pieces and continue cooking 25 minutes. Drain well in colander, pressing to extract as much liquid as possible. Ideally you should cover vegetables in colander with plate and add weight to extract more liquid.
4. Preheat oven to 275 degrees.
5. Put zucchini mixture into container of food processor or blender and blend thoroughly. There should be about 2 cups. Spoon and scrape mixture into mixing bowl and add eggs, egg white, creme fraiche, salt and pepper and blend well.
6. Butter inside of 8 individual serving molds, each with volume of about 1/2 cup. You may use small souffle dishes known in France as darioles.
7. Divide zucchini mixture among molds. Arrange molds in baking dish and pour boiling water around them, or bring water to boil on top of stove.
8. Place in oven and bake 45 minutes to hour or until tines of 2-pronged fork inserted in custards come out clean.

1 hour 30 minutes