Cheese and Fresh Herb Mousse with Zucchini Ribbons
This elegant cheese mousse is perfect for the holidays, and a unique alternative to the usual cheese plate.
Ingredients
- 2 green onions, chopped
- ¼ cup (10 g) parsley, finely chopped
- 1/3 cup (10 g) chives, finely chopped
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) red wine vinegar
- ½ tsp salt
- ¼ cup (60 ml) 35% cream
- ½ cup (125 ml) quark cheese
- Beet microgreens or dried wild rose, crumbled (optional)
- 2 small green zucchini
Instructions
- In a bowl, combine the green onions and herbs with 2 tbsp (30 ml) of the oil, the vinegar and salt. Set aside half of the mixture in a small bowl and stir in the remaining oil. Set aside until ready to serve.
- In another bowl, whisk the cream until firm peaks form.
- Add the quark to the bowl of herbs. Season with salt. Using a spatula, gently fold in the whipped cream. Adjust the seasoning.
- Transfer the cheese mixture to a sieve lined with cheesecloth and set over a bowl. Close the cheesecloth around the mixture. Weigh down with a plate and a heavy object, such as a large can. Let drain for 1 hour in the refrigerator. Once fully drained, the cheese mousse will keep for 4 days in an airtight container in the refrigerator.
This elegant cheese mousse is perfect for the holidays, and a unique alternative to the usual cheese plate.