Mini Saffron Risottos and Zucchini Mousse

Zucchini Mousse

• 19 oz water, divided, plus extra, cold, to soak gelatin
• 18 oz zucchini, cut into pieces (1 in.)
• 5 gelatin sheets (approx. 2 g each)
• 9 oz mascarpone
• ½ tbsp lemon zest, grated
• ½ tbsp dried thyme
• ½ tsp salt

Bacon Powder

• 9 oz sliced bacon

Saffron Risotto

• 1 ½ oz Parmesan cheese, cut into pieces
• 2 oz shallots, cut into halves
• 2 garlic cloves
• 2 oz unsalted butter, cut into pieces, divided
• 11 oz risotto rice, e.g. Canaroli, Arborio, (14-15 min cooking time)
• 3 ½ oz white wine
• 32 oz water
• 1 stock cube, meat or vegetable
• 2 - 3 pinches saffron threads
• ½ tsp salt
• 2 - 3 pinches ground black pepper

Assembly

• unsalted butter, to grease