Broccoli with cheese mousse
1 serving
30 minutes
Broccoli with cheese mousse is an exquisite dish of French cuisine that combines the delicate texture of cheese with the light freshness of broccoli. The origins of such a combination trace back to the classic gastronomic traditions of France, where the mastery of sauce and mousse preparation has been perfected. The mousse, made from light 'Lambert' cheese, cream, and egg yolk, achieves an airy consistency that complements the softness of broccoli and the savoriness of lightly salted salmon. A splash of lemon juice and olive oil enhances the dish's freshness, making it ideal for a light dinner or an elegant appetizer. This recipe is suitable for those who appreciate harmony of flavors and the sophistication of French cuisine.
1
Boil broccoli in salted water.
- Broccoli: 200 g
- Salt: to taste
2
Sift, then drizzle with oil and lemon juice.
- Olive oil: 20 ml
- Lemon juice: 2 tablespoons
3
Grate the cheese on a fine grater.
- Lambert light cheese 15% fat: 100 g
4
Transfer the cheese to a saucepan, pour in the cream, and heat on the stove. Add the yolk and mix.
- Lambert light cheese 15% fat: 100 g
- Cream: 50 ml
- Egg yolk: 1 piece
5
Remove from the stove, add finely chopped fish, and blend with a hand blender.
- Lightly salted Atlantic salmon: 50 g
6
Place the cabbage on a plate and drizzle with mousse.
- Broccoli: 200 g
- Salt: to taste
- Ground black pepper: to taste