Creamy broccoli terrine
A delicate cloud of cream and broccoli, the color of tender young greens, a pleasant creamy taste, quick to prepare and a minimum of products!
Ingredients
- broccoli - 300 g
- gelatin - 8 g
- cream - 200 ml
- vegetable broth - 50 ml
- salt (to taste)
- nutmeg - to taste
- egg yolk - 1 pc.
- white pepper - to taste
Cooking
Step 1
Boil the broccoli in boiling salted water for a few minutes until the florets are tender but firm.
Step 2
Pour 50 ml of broth into a separate bowl, cool slightly and add good quality instant gelatin, mix.
Step 3
Grind most of the inflorescences to a mashed state, leave some for decoration.
Step 4
Pour the cream (fat content 23%) into a saucepan, add the yolk, beat with a whisk and cook with constant stirring until thickened (do not boil!).
Step 5
Add mashed cabbage, decoction with gelatin to the cream. Bring to taste by adding salt, white pepper, grated nutmeg, mix and warm over low heat, but do not boil!
Step 6
Pour the prepared base into portion molds. Put the boiled broccoli florets on top, put in the refrigerator until completely cooled!