INGREDIENTS
serves 4
1 lb/450g courgettes, sliced
1 onion, chopped
2 tbsp/30ml lemon juice
2 tsp/l0 ml fresh coriander leaves, chopped
4oz/100g fromage blanc
salt and freshly ground black pepper
1 sachet agar-agar
2/3 cup/150ml/ ¼ pt natural low fat yoghurt
5 tbsp/75ml/3fl oz skimmed milk
1 egg yolk
1 tsp/5ml curry paste
1-Place the courgettes and onions in a saucepan with 2xl5mlsp/2tbsp water and the lemon juice. Cover and cook over a gentle heat for 8-10 minutes, or until softened.
2-Cool slightly and puree in a food processor or blender. Add the coriander leaves, cheese and seasoning and puree until smooth. Leave until lukewarm.
3-Sprinkle the agar-agar over 2 tbsp/30ml water in a cup. Stand in a saucepan of hot water and stir to dissolve. Add to the puree and pour into four 2/3 cup/150ml/ ¼ pt ramekin dishes. Chill for 1-1 1/2 hours until set.
4-Meanwhile mix the yoghurt, milk, egg yolk and curry paste together and heat gently until slightly thickened. Do not boil. Leave to cool.
5-Pour the sauce across the base of a serving dish, loosen the moulds and turn out on to the dish.
Garnish the tops of the moulds with chervil and serve.