Yellow Pepperoni Mousse

A great zucchini recipe for every taste:

Quarter, seed, rinse and chop the peppers. Saute the onions and peppers in the butter until soft and colorless. Add the sugar, saffron and soup and cook for about 15 minutes.

In the meantime, put the gelatin in cold water to swell.

Crush the peppers and pass them through a sieve. Squeeze the gelatine, let it melt in the hot peperoni puree, season with salt, pepper and a little juice of a lemon and stir until cold. Whip the cream until stiff and fold into the cold puree. Fill the mousse into small molds and refrigerate for about sixty minutes.

Rinse the Zuchetto and cut it into slices. Cut the tomatoes into eighths and remove the seeds. Prepare the cut lettuce (prepare it ready to cook, e.g. peel, remove woody parts and dirt). Stir through the remaining salt, pepper, juice of one lemon and the canola oil.

Arrange the mousse with the zucchini and the tomatoes. Garnish with the lettuce and drizzle with the sauce.

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