Recipes UK

Broccoli Mousses

Brocoli Mousse (alternative spelling)

shown:  broccoli asparagus variation

Go straight to the Broccoli Mousse Recipe

(serves four)

Many people find it difficult to eat several portions of brassica each week, especailly Broccoli. The brassica family contains brocoli, cauliflower, cabbage and sprouts, some of the least popular vegetables, but this delicious mousse recipe will help you enjoy broccoli. You will need a roasting tray and four aluminium or china mousse moulds.

Broccoli Mousse Recipe

Ingredients for Broccoli Mousse

1. 300g (11 oz) broccoli florets, trimmed of thick stalks

2. 1 tbsp sunflower oil
   200ml (7 fl oz) vegetable stock, fresh or made from a cube salt

3. freshly milled white pepper and freshly grated nutmeg

4. 2 large eggs

5. 60ml 2 fl oz double or whipping cream

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Preheat the oven to 180ºC/350ºF/gas mark 4.

Prepare the moulds, by buttering generously, twice.

Cook the florets gently in the oil for a few minutes. Add the stock,
season and boil for 10 minutes, covered for the first five minutes, or until soft. Whizz until smooth in the blender.

Now add the eggs and cream, correct the seasoning and process again. Pour into the moulds and transfer to the roasting tray.

Pour hot water from a kettle to come at least half way up the sides of the moulds, and cook in the oven in this steaming water bath
for about 35-40 minutes approximately. The moulds should be set, but still spongy in the centre.

Run a sharp knife tip round the edges of each mould and turn out.

• 1 large onion, finely chopped
• 1 clove of garlic, crushed
• 1 x 14 oz (400 g) tin Italian tomatoes (use fresh if preferred)
• 4 oz (110 g) cauliflower, broken into 1 inch (2.5 cm) florets
• 4 oz (110 g) small to medium mushrooms, halved
• 4 tablespoons olive oil
• 2 tablespoons wine vinegar
• 1 level teaspoon dried oregano
• 1 heaped teaspoon whole coriander seeds, crushed
• 8 black peppercorns, lightly crushed
• juice 1 medium lemon
• 2 fl oz (55 ml) water
• 1 heaped teaspoon tomato purée
• 1 x 7 oz (200 g) tin kidney beans drained
• salt and ground  black pepper to taste

Method for Broccoli Mousse

Heat  the olive oil in a heavy-based pan and soften the chopped onion for 5 minutes. Then add the garlic, wine vinegar, tomatoes, oregano, coriander, peppercorns, lemon juice, water and tomato purée mixture and some salt. Bring to the boil. Now cover the pan and simmer for 20 minutes.

If you choose to use a blender , about half way through is good.

Then add the cooked and drained kidney beans, the cauliflower and mushrooms, cover the pan again and simmer for a further 20 minutes, stirring the vegetables round once or twice during the cooking time. After 20 minutes, test the vegetables with a skewer – they should be tender but still firm. Taste and check the seasoning. Pour the contents of the pan into a shallow dish and leave to cool overnight in the fridge.