Cheese and Fresh Herb Mousse with Zucchini Ribbons

Instructions

1. 1

   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.

2. 2

   In another bowl, whisk the cream until firm peaks form.

3. 3

   Add the quark to the bowl of herbs. Season with salt. Using a spatula, gently fold in the whipped cream. Adjust the seasoning.

4. 4

   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.