👨🍳 Method
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1
Cook the broccoli in a little salted water until tender.
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2
Drain the broccoli well in a sieve and allow to cool slightly.
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3
Soak the gelatin sheets in a bowl of plenty of cold water.
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4
Warm the vegetable stock and squeeze out the gelatin thoroughly, then dissolve it in the warm stock, stirring well.
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5
Combine the cooked broccoli with the stock in a measuring pitcher and purée with an immersion blender until smooth.
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6
Whip the cream until it reaches soft peaks, but do not overwhip.
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7
Fold the whipped cream into the broccoli mixture and season with salt and pepper to taste.
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8
Reserve a little cream and pour a thin base layer into champagne flutes or small wine glasses.
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9
Divide the broccoli mousse among the glasses and refrigerate for 3 to 4 hours until set.
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10
Just before serving, top each glass with the North Sea shrimp and a basil leaf.
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11
Serve with crispy crackers or ciabatta bread.
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12
The shrimp can be replaced with smoked salmon snippets or ham strips.
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13
For a vegetarian appetizer, garnish with strips of sun-dried tomato or crumbled soft goat cheese or Roquefort.
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