Recipe: Zucchini Soufflé for Dessert

-1- Wash and cut 17.75 oz (500 gr) of zucchini into slices.
-2- Sweat them in butter for 10 minutes
-3- Then drain them by pressing to remove as much cooking liquid as possible
then blend them.
-4) Put the zucchini puree in a saucepan and bring to a boil.
-5) Add 2.8 oz (80 gr) of brown sugar and 1 fl oz (3cl) of orange blossom water then remove from heat.
-6) Incorporate 3 egg yolks quickly while whisking vigorously.
-7) Beat the 3 egg whites until stiff peaks form and add 1.1 oz (30 gr) of sugar at the end to tighten them.
-8) Preheat your oven to 200°(th 6-7) 9) Mix your egg whites carefully (lifting with a wooden spatula) with your puree and fill 2/3 of buttered and floured molds (or flexipan)
-10) Bake for 20 minutes in the middle of the oven and serve piping hot without waiting.
With a little audacity you can make this recipe with peeled cucumber the only constraint being to wring it out well in a cloth to prevent it from releasing water