Quick broccoli and basil mousse

Instructions

1. Rinse the broccoli then split it into small florets, trim the stalk and finely dice it. Peel and dice the onion. Tear the leaves off the basil and place to one side. Place the basil stalks in a perforated container together with the broccoli and the diced onion and cook in steam oven or steamer for 10 min at 100 C.
2. In the meantime soak the gelatin in cold water. See package instructions. Whilst still hot purée the broccoli, onion and basil stalks. Season with salt and pepper and add lemon juice to taste. Squeeze the gelatin, dissolve it in the warm mixture then set aside to cool down.
3. Finely chop the basil leaves. Add the cream into the broccoli, mix together with the chopped basil once it has cooled down and started to set. Leave to chill for at least 4 hours or overnight.
4. Before serving wash and finely slice the tomatoes.
5. Arrange on plates and scatter with chopped chives. Make a dressing with the vinegar, oil, salt and pepper and drizzle over the tomatoes. Serve the mousse with the tomatoes.

• Servings : 8
• Ready in : 240 Minutes
• Course : Appetizers
• Recipe Type : Appetizers, recipes for summer, Salads, steam-oven cooking, Vegetables and site dishes
• Ingredient : Balsamic vinegar, Basil, Basil leaves, Broccoli, Crème fraîche, Gelatine, Green onions, Ground black pepper, Lemon juice, Olive oil, Onion, Pepper, Salt, Sour cream, Spring onions, Tomatoes