500g/1lb broccoli florets
Salt and black pepper
15g/ 1/2 oz gelatine powder
125m/4oz milk
1 egg yolk
pinch of grated nutmeg
125ml/4oz double cream
Oil for greasing
Cook the broccoli in boiling salted water for 3-4 minutes or until just tender. Drain well reserving 75ml/2.5oz of the cooking liquid into a small bowl.
Leave the cooking liquid to cool slightly, then sprinkle the geletin evenly over the top. Leave to stand for 3 min or until the geletin becomes spongy. Put the bowl into a pan of gently simmering water for 3 minutes or until the geletin has dissolved.
Put the milk and egg yolk into a small saucepan and beat together. Heat gently stirring, until the mixture thickens enough to coat the back of the spoon. Leave to cool slightly.
Reserve a few broccoli florets for garnish. Roughly chop half the broccoli, and puree the remainder with the milk and egg mixture in a food processor until smooth. Pour the pureed broccoli mixture into a large bowl, and add the chopped broccoli, geletin mixture, and nutmeg. Season with salt and pepper and mix together.
Whip the cream until it forms stiff peaks, then fold into the broccoli mixture. Oil the loaf tin, and pour in the broccoli mixture, cover and chill for at least 3 hours.
Turn out and cut into slices
From Mary Berry’s complete cookbook
I mentioned this recipe earlier when I made the Sesame Blancmanges . I was looking for unlikely jello flavors, and broccoli definitely won the prize. This dish was not simple to make. Actually, there was no part of it that was especially difficult to do, it’s just that there were so many parts. It uses a lot of dishes. That said, it was interesting for me to make. I’ve not made a terrine before, and there are so many different kinds out there to make. I will absolutely be dabbling in terrine making in the future. They are great because you can fully prepare them ahead if someone is coming over for dinner, and they're really fun.
This one was good too. It tasted like creamy broccoli, which, I guess, it is. The chunks of broccoli gave it a really nice texture too, all very cool and light.
Great fun, though a lot of fuss for broccoli.
3 comments:
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