Entremets Courgette

Preparation

Step 1: Make the zucchini sponge

Preheat the oven to 170°C. Wash the zucchini and grate finely without peeling. Squeeze them in a clean cloth to remove as much water as possible. In a bowl, whisk 2 whole eggs with 60 g of sugar until the mixture whitens. Add the grated zucchini, sifted flour and almond flour. Mix gently with a spatula. Pour into an 18 cm entremets ring placed on a baking sheet lined with parchment paper. Bake for 20 minutes. Let cool on a wire rack.

Step 2: Make the zucchini-lemon cream

Soak 4 g of gelatin in a bowl of cold water. In a saucepan, sauté 100 g of finely grated zucchini in a drizzle of olive oil over low heat for 5 minutes until tender. Add lemon juice and blend with an immersion blender until smooth. Incorporate 40 g of sugar and heat gently. Add the squeezed gelatin and mix. Let cool slightly. Incorporate 100 g of cream cheese and mix until smooth. Pour over the sponge in the ring and place in the freezer for 1 hour.

Step 3: Prepare the light zucchini mousse

Soak the remaining 4 g of gelatin in cold water. In a saucepan, heat 100 ml of water with 30 g of sugar until dissolved. Add the squeezed gelatin and mix. Let cool. In a food processor, blend 200 g of finely grated raw zucchini with the warm syrup until very smooth. Whip the well-chilled heavy cream with the remaining cream cheese (50 g) until stiff peaks form. Gently fold the cooled zucchini purée into the whipped cream using a spatula.

Step 4: Assemble the entremets

Pour the zucchini mousse over the set cream in the ring. Smooth the surface with a spatula. Tap the ring lightly on the work surface to remove air bubbles. Sprinkle with crushed pistachios. Refrigerate the entremets for at least 4 hours, ideally overnight, for the mousse to set perfectly.

Step 5: Unmold and decorate

Carefully unmold the entremets by gently warming the edges of the ring with a blowtorch or a warm towel. Place on a serving plate. Decorate with thin slices of raw zucchini, candied lemon zest and edible flowers for a spring touch. Dust with a veil of powdered sugar and serve well chilled. This entremets will surprise your guests with its delicacy and the perfect balance between the sweetness of the zucchini and the freshness of the lemon.