Zucchini Cake Mousse Gateau De Courgettes Food

ZUCCHINI CAKE MOUSSE (GATEAU DE COURGETTES)

Steps:

• Trim off ends of each zucchini. Cut each crosswise into 4 pieces of more or less equal size.
• Meanwhile, combine water, salt and leek leaves and cook 10 minutes. Do not drain.
• 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.
• Preheat oven to 275 degrees.
• 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.
• 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.
• 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.
• Place in oven and bake 45 minutes to hour or until tines of 2-pronged fork inserted in custards come out clean.

ZUCCHINI CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
• In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
• Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
• For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
• Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.