Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Generously butter 10 1/2 Cup molds. Bring large pot of water to boil and add broccoli, cooking until barely tender, 10-12 minutes. Drain. Preheat oven to 375. In different pot, bring cream to boil and add broccoli, salt, pepper, nutmeg and lemon juice and mix well. Cook, stirring frequently, until cream is absorbed, about 10 min. Transfer to processor and puree. Add 1/4 C parmesan cheese (opt.), salt, pepper and barlic to taste. Add eggs one at a time. Divide among prepared molds and set in baking dish; add hot water to come halfway up sides of molds. Cover molds with buttered foil and bake until set, 25 to 30 min. (Can refrigerate 6 hours before baking.) Sauce: Add vermouth to pan and cook over medium high heat until reduced by half. Add cream and continue cooking until slightly thickened. Using wooden spoon, stir in butter a few pieces at a time. Season with salt, pepper and lemon juice. To serve: Run sharp knife around molds and turn onto warm plates. Surround with sauce, nap tops and serve immediately.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cream whipper for foams, espumas, rapid infusions
Stainless rings — tartare, mousse, layered plating
White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cream whipper for foams, espumas, rapid infusions
Stainless rings — tartare, mousse, layered plating
White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars