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1
Preheat oven to 1600C/ Fan oven 1400C/ gas mark 3, Lightly oil 6 medium ramekins or dariole moulds and line with a circle of baking parchment cut to fit the base.
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2
Heat 2 tbsp oil in a frying pan and cook the onion for a few minutes, add the courgettes and fry for a couple of minutes until they are just beginning to soften do not overcook them.
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3
Place the onions and courgettes into a food processor and process to break up well.
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4
Add the eggs, goats cheese, cream and Parmesan.
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5
Blend together until it is well mixed and has a slightly coarse texture, season well with salt and pepper and the balsamic vinegar.
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6
Divide the mixture between the prepared ramekins.
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7
Put them in a bain marie (a small roasting tin half filled with boiling water) and put in the oven for about 40 minutes or until they are set.
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8
Meanwhile make the tomato and basil dressing.
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9
Put the olive oil in a small saucepan and add the slices of garlic.
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10
Heat over a low heat.
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11
Once the garlic starts to sizzle slightly take it off the heat and allow it to cool slightly.
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12
When it has cooled a little remove the garlic and add the vinegar.
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13
Season with salt and pepper.
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14
Put the slices of courgette in the warm dressing for about 10 minutes.
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15
Take out of the dressing and arrange on the base of 6 plates.
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16
Add the tomatoes and basil to the remaining dressing.
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17
When the mousses are cooked allow them to rest for 5 minutes of so.
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18
Loosen them around the edges very carefully with a knife and carefully turn them onto the plates.
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19
Remove the paper discs.
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20
Pour over the tomato dressing and serve.
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21
They can also be served cold.
