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!
Boil the broccoli in boiling salted water for a few minutes until the florets are tender but firm.
Pour 50 ml of broth into a separate bowl, cool slightly and add good quality instant gelatin, mix.
Grind most of the inflorescences to a mashed state, leave some for decoration.
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!).
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!
Pour the prepared base into portion molds. Put the boiled broccoli florets on top, put in the refrigerator until completely cooled!