Zucchini Lemon Mousse

For the zucchini lemon mousse, place the zucchini cubes in a saucepan with the lemon juice, apple juice and Grand Marnier and bring to the boil. Cover and let steep for 5 minutes, then puree with a hand blender. Soak the gelatine in cold water, squeeze out well and stir into the zucchini puree. Allow the mixture to cool.

Separate the eggs. Beat the yolks and sugar until creamy. Bring the cream to the boil and whisk it into the yolk-sugar mixture. Strain the cream into a saucepan and heat while stirring constantly, but do not let it boil! Now stir in the zucchini puree. Remove the saucepan from the heat and let the mixture cool until it begins to gel.

Beat the egg whites until stiff and gently fold into the zucchini cream. Pour the mixture into prepared ramekins and let set in the refrigerator for at least 3 hours.

Toast the oat flakes in a frying pan without adding fat, cool and sprinkle over the zucchini and lemon mousse.

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