Courgette Moulds

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/ ? pt natural low fat yoghurt
5 tbsp/75ml/3fl oz skimmed milk
1 egg yolk
1 tsp/5ml curry paste
serves 4
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.
Cool slightly and puree in a food processor or blender. Add the coriander leaves, cheese and seasoning and puree until smooth. Leave until lukewarm.
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/ ? pt ramekin dishes. Chill for 1-1 1/2 hours until set.
Meanwhile mix the yoghurt, milk, egg yolk and curry paste together and heat gently until slightly thickened. Do not boil. Leave to cool.
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.