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Tricolor curd cream
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Indonesian rice dessert with coconut cream
Caramel Banana Cake
Open cake with peanut ice cream
Creamy broccoli terrine
Description
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!
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!
Ingredients
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