ZUCCHINI CREAM WITH TAPIOCA PEARLS AND CRUSHED AMARETTO
INGREDIENTS FOR 4 PERSONS: For the zucchini cream:
200 g finely sliced zucchini 300 ml water 20 ml extra-virgin olive oil
For the amaretto cookies:
110 g peeled almonds 70 g granulated sugar 60 g powdered sugar 1 egg white
For the garnish:
120 g tapioca pearls, cooked in water
For the zucchini cream Cook the zucchini in water for about 15 minutes. Remove the zucchini from the stove, use an immersion blender to blend the zucchini, pass the cream through a sieve. Add extra-virgin olive oil to season.
For the amaretto cookies Toast the peeled almonds in the oven at 150 degrees C. Finely chop the almonds in the food processor with the granulated and powdered sugar. Sift the mixture and add the egg white. Mix well. Form a smooth ball, cover with plastic film and let it sit in the refrigerator overnight. Form small balls and bake in a 150 degree C oven for 20 minutes. Remove the cookies from the oven and let them cool.
For the garnish Place the cream in glasses and garnish with the tapioca and crumbled amaretto cookie.