Instructions
- Boil broccoli in boiling salted water for a few minutes, so that the inflorescences become tender, but do not lose elasticity.
- Pour 50 ml of the broth into a separate bowl, cool slightly and add a good quality instant gelatin, stir.
- Most of the inflorescences grind to a puree state, some leave for decoration.
- Cream (fat 23%) pour into a saucepan, add the yolk, whisk and cook with constant stirring until thick (do not boil!).
- To cream add mashed broccoli, broth with gelatin. Bring to taste, adding salt, white pepper, grated nutmeg, stir and heat on low heat, but do not boil!
- Ready fill pour into portioned molds.
- Put on top of the boiled broccoli inflorescences, send in the refrigerator until completely cooled! Bon appetit!
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