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Broccoli verrines

Name: Broccoli verrines
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 portions
Cuisine: Française
Ingredients: 250 gr of cauliflower; 250 gr of broccoli; 2 sheets of gelatin; 20 cl of liquid heavy cream; 4 pink shrimp; 3 cloves of garlic; Butter infused with garlic and parsley; Salt, pepper

A verrine so easy to prepare for a result that is absolutely perfect!

Guillaume | 03/06/2015 2193 vues

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20 min

Prep time

10 min

Cook time

Servings

Medium

Difficulty

30 min

Total time

Cocotte

Cooking method

Ingredients

250 gr of cauliflower
250 gr of broccoli
2 sheets of gelatin
20 cl of liquid heavy cream
4 pink shrimp
3 cloves of garlic
Butter infused with garlic and parsley
Salt, pepper

Instructions

1

Cut the cauliflower and broccoli florets.
2

Cook them separately in two saucepans, steamed, for 10 minutes.
3

Meanwhile, soak the gelatine leaves in cold water.
4

Heat the heavy cream and add the gelatine, stirring well.
5

Blend the cauliflower florets with half of the heavy cream.
6

Blend the broccoli florets with the other half.
7

Season the obtained purees.
8

In the verrines, layer the cauliflower mousses followed by the broccoli mousses.
9

Refrigerate the verrines
10

3 hours in the refrigerator.
11

Sauté the shrimp in a pan with the garlic and herb butter.
12

Place one shrimp on top of each verrine.