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Broccoli Terrine

Broccoli Terrine
Serves 4 - 6
  • 2 lb (1 kg) broccoli, in florets
  • salt and black pepper
  • 1 tbsp unflavored gelatin
  • 1/ 2 cup (125 ml) milk
  • 1 egg yolk
  • pinch of grated nutmeg
  • 1/2 cup (125 ml) heavy cream oil for greasing
  • carrot julienne salad to serve
  • * 8- x 4- x 2-in (20- x 10- x 5-cm) loaf pan


  1. Cook the broccoli in boiling salted water for 6 minutes or until just tender. Drain, reserving 5 tbsp (75 ml) of the cooking liquid. Rinse in cold water.
  2. Pour the reserved cooking liquid into a small bowl, leave to cool slightly, then sprinkle the gelatin over the top. Leave to stand for 3 minutes or until the gelatin is softened. Put the bowl into a pan of gently simmering water for 3 minutes or until the gelatin has dissolved.
  3. Put the milk and egg yolk into a small saucepan and beat together. Heat gently, stirring, until the mixture thickens enough to coat the back of the spoon. Leave to cool slightly.
  4. Reserve a few broccoli florets for garnish. Roughly chop half of the broccoli and puree the remainder with the milk and egg mixture in a food processor until smooth. Pour the pureed broccoli mixture into a large bowl, add the chopped broccoli, gelatin mixture, nutmeg, and salt and pepper to taste, and mix together.
  5. Whip the cream until it forms firm peaks, then fold it into the broccoli mixture. Oil the loaf pan and pour in the broccoli mixture. Cover and chill for at least 3 hours.
  6. Turn out the terrine and cut into slices. Garnish with the reserved broccoli florets and serve the terrine with the carrot julienne salad.