2 large egg whites
1 liter of chicken broth, clarified
3 drops of red pepper sauce
1/4 cup of white gelatin, unsalted, hydrated in 1/3 cup of water
350g of broccoli florets
2 small red and yellow bell peppers, peeled, cut into wide strips (total weight 140g)
100g of dried tomatoes
10 black olives
4 hard-boiled eggs, peeled, cut into rounds
225g of mozzarella cheese, cubed
For the sauce
2 eggs
1 tablespoon of mustard
1 and 1/4 cups of olive oil
1 tablespoon of lemon juice
Salt and black pepper to taste
2 large egg whites
1 liter of chicken broth, clarified
3 drops of red pepper sauce
1/4 cup of white gelatin, unsalted, hydrated in 1/3 cup of water
350g of broccoli florets
2 small red and yellow bell peppers, peeled, cut into wide strips (total weight 140g)
100g of dried tomatoes
10 black olives
4 hard-boiled eggs, peeled, cut into rounds
225g of mozzarella cheese, cubed
For the sauce
2 eggs
1 tablespoon of mustard
1 and 1/4 cups of olive oil
1 tablespoon of lemon juice
Salt and black pepper to taste
Grease a 20cm round mold with butter or non-stick cooking spray, enough for 2 and 1/2 liters. Reserve
Cold the broth: Beat the egg whites until they become frothy
In a pot, combine the chicken broth and egg whites, stirring well to mix
This clarifying operation is done to achieve a clearer and more transparent broth
Heat the broth over low heat, stirring constantly
Stop stirring and let it simmer for 20 minutes
Ladle the broth into a fine-mesh sieve lined with three layers of cheesecloth or a clean cotton cloth, and strain the liquid into a bowl
Add a little hot water to prevent the cheesecloth from absorbing the broth
Place the strained broth over a heatproof container or measuring cup and gradually add the remaining broth, leaving the egg whites in the pot
You should obtain 3 and 1/4 cups of clear broth, if not, complete with water to reach this measure
Combine the clarified broth and hydrated gelatin in a clean pot, stirring until the gelatin is fully dissolved
Season the broccoli and arrange it in the mold along with the bell peppers, tomatoes, olives, eggs, and mozzarella cheese
Pour the broth with gelatin over the ingredients in the mold and press down gently to submerge them
Refrigerate until firm
For the sauce: Blend the egg in a blender or food processor until creamy
Gradually add the olive oil, continuing to blend until smooth
Add the lemon juice, salt, and black pepper, blending well to combine
If too thick, add a little water
Store the sauce in a bowl until serving time
Unmold the broccoli terrine
Mix the sauce and serve in portions
Serves 16.
