[1/2 kg of broccoli florets with 2 cm stem, 1/2 cup milk, salt and pepper to taste, juice from 1/2 lemon, 4 eggs]
For the sauce:
[1 jar of mushrooms (180 g), or 1 large can of palm heart, 1 tablespoon butter or margarine, 3 cups milk, 3 tablespoons all-purpose flour, 1 teaspoon mustard]
[1/2 kg of broccoli florets with 2 cm stem, 1/2 cup milk, salt and pepper to taste, juice from 1/2 lemon, 4 eggs]
For the sauce:
[1 jar of mushrooms (180 g), or 1 large can of palm heart, 1 tablespoon butter or margarine, 3 cups milk, 3 tablespoons all-purpose flour, 1 teaspoon mustard]
To make the mousse: generously grease 8 molds with 1/2 cup capacity
Bring a pot of salted water to a boil, then submerge the broccoli and cook until tender but still firm (about 10-12 minutes)
Drain the broccoli and plunge it into cold water
Drain well
Heat the milk in a saucepan, then add the broccoli, salt, pepper, and lemon juice
Stir well
Cook, stirring frequently, for about 10 minutes
Blend in a blender until smooth
Add the eggs one at a time to the blender, continuing to blend
Check the seasoning
Pour into prepared molds
Place the molds in a baking dish
Add hot water that reaches halfway up the height of the molds
Cover with aluminum foil greased with butter or margarine
Bake until firm (about 30 minutes), in a preheated oven at 200°F
To make the sauce: melt the butter or margarine in a small saucepan
Add the all-purpose flour and cook, stirring constantly, for about 2 minutes
Add the milk and cook without stopping to stir until thickened
Add the mushrooms or palm heart and season with mustard
To serve, run a knife around the edges of the molds and unmold
Place the sauce around and garnish with broccoli
Serves 8.
