150 gram plain flour
Salt and freshly milled white pepper
2 tablespoons cold water
75 grams butter
450 grams broccoli
A pinch each of dried thyme and basil
2 teaspoons powdered gelatine
4 tablespoons vegetable stock or water
150 ml cream
2 egg whites
2 tablespoons freshly grated cheese
-Grease the flan case.
-Mix together the flour, seasoning, water and butter to make a shortcrust pastry.
-Cover the broccoli with salted water and boil for 10 minutes.
-Bake the flan case in a moderately hot oven 200*C for 15 minutes.
-Drain the broccoli and leave it to cool, then puree the broccoli in the blender. Season to taste and add the thyme and basil.
-Dissolve the gelatin in a little hot water in a bowl over a saucepan of hot water.
-Heat the stock. Add the gelatin to the stock, then stir the stock into the pureed broccoli.
-Whip the cream until stiff, fold into the broccoli mixture and fill the flan case with the mixture.
-Whisk the egg whites until stiff, fold in the cheese and top the flan with the meringue.
-Bake in a hot oven 230*C for 2-3 minutes until golden.