Rinse and dry the parsley and chop finely. Remove the peel from the carrot and cut into small cubes. Clean the spring onion, rinse and cut into narrow rings with all the juicy green leaves.
Heat the oil in a frying pan. Saute the parsley, carrot and spring onion in it over low to medium heat, turning frequently, for about 3 minutes, until the onion is intensely green. Cool.
Grease a 50-centimeter loaf pan, line with parchment paper and grease that as well.
Rinse, clean and coarsely chop the zucchini. Peel and finely chop the shallots and garlic. Cut the pepper in half, remove all seeds. Rinse and dab the pod halves and chop very finely. Rinse and dab the lemon, thinly slice the peel with a peeler and also chop finely.
Squeeze out the juice and set aside.
Bubble zucchini in enough water for just under 5 minutes. Drain onto a colander, drain well and grind in a hand mixer or blitz chopper.
Mix zucchini puree with garlic, shallots, pepper, lemon zest and 3 tablespoons juice of one lemon. Stir through with mace, a good pinch each of salt and pepper from the mill and the curd cheese.
Separate the eggs. Stir the egg yolks into the vegetable puree. Separately, whip egg whites and whipping cream until stiff. Mix half of the egg whites and 2 tablespoons of whipped cream heartily into the puree. Pour the rest on top. Maizena (cornstarch)
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