Gastronomixs

Wall of broccoli

Creation by Maurits van der Vooren , restaurant Latour* (Grand Hotel Huis ter Duin), Noordwijk aan Zee, the Netherlands.

Wall of broccoli

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Ingredients

500

g

broccoli

250

g

chicken stock

50

g

cream

2

tbsp

confit of shallots

25

g

vegetal

    salt and pepper

Preparation method

  • Heat the pan and gently cook the shallots until they start to turn translucent. Add the pieces of broccoli and deglaze with stock and cream.
  • Simmer for 10 minutes, purée in a thermo blender and season with salt and pepper.
  • Bring 500g of the base to the boil with 25g of vegetal, and then pour into the mould of your choice.
  • Set aside to harden and then cut into the desired shape or punch out with a cutter in whatever shape you prefer.

Serving suggestions

  • The broccoli wall can be used as the bottom layer for a dish, but is also ideal as an component in an amuse-bouche, an entremets course or a main dish.
  • Combines wonderfully with radish, quinoa, sea bass and onion.

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