Zucchini marmalade
Courgette contributes fiber and gelatin adds a protein-based structure to this light dessert, while lemon and ginger add aroma and a gentle tang. Slow cooking concentrates the mixture, and blending makes it smooth. Once chilled, the marmalade can be cut into cubes and kept in a covered container.
Peel the courgettes (500 g), remove the core if needed, cube them, mix with erythritol (100 g), and leave them for 40 minutes.
Place the courgettes over low heat and cook for 30 minutes, stirring, until the excess liquid evaporates. Add the lemon (50 g) and ground ginger (1 g), and cook for another 3–4 minutes.
Blend the mixture into a purée.
Cover the gelatin (20 g) with water (as needed), leave it for 10 minutes, then heat it until fully dissolved. Thoroughly mix it into the courgette purée.
Pour the mixture into a mold, chill until set, and cut it into cubes.
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