Goat's cheese mousse verrine with zucchini and hazelnuts

Ingredients

for 2 servings

• Zucchini150 g (5.3 oz)
• Fresh goat's cheese120 g (4.2 oz)
• Mascarpone70 g (2.5 oz)
• Crushed hazelnuts15 g (0.5 oz)
• Olive oil10 g (0.4 oz)

Directions

1. Wash the zucchini and cut it into small dice. Pan-fry them in the olive oil over medium-high heat for 5 to 6 minutes until tender and lightly golden, season with salt, then leave to cool completely.
2. Whisk the fresh goat cheese with the mascarpone until you have a light, smooth cream; season with pepper.
3. Spread a layer of zucchini over the base of the glasses, then add the goat cheese mousse on top, alternating if you can.
4. Scatter generously with crushed hazelnuts.
5. Chill until serving and present well chilled.