Broccoli Mousse with Bell Pepper Cream

Mousse de Brocolis à la crème de poivrons : instructions

• 1
  Preheat your oven to 180°C (gas mark 6). Roast the peppers in the oven, then peel and deseed them.
• 2
  Cut the broccoli into small florets and rinse them under cold water. Steam the broccoli for 15 minutes, or boil it if steaming isn't possible. Rinse the broccoli under cold water and drain it.
• 3
  Beat the egg whites until stiff peaks form. In a bowl, whisk together the egg yolks and liquid crème fraîche, then season with grated nutmeg, salt, and pepper.
• 4
  Puree the broccoli (using a food processor) and add it to the egg yolk and cream mixture until smooth. Gently fold in the egg whites, being careful not to overmix.
• 5
  Fill a loaf pan or ramekins, and bake for 30 minutes.
• 6
  Meanwhile, prepare the bell pepper purée: blend the bell pepper flesh in a food processor, then stir in the crème fraîche.
• 7
  Season with salt and pepper.