Broccoli and Feta Cheese Mousse

For the Broccoli and Sheep Cheese Mousse, line a 250 ml terrine dish with plastic wrap.

Divide broccoli and cauliflower into small florets. Boil vegetables separately in salted water until tender, remove from heat and finely puree with a little vegetable stock.

Mix each vegetable puree with 40 g of sheep’s cream cheese until smooth.

Soak 1 1/2 gelatine leaves each separately in cold water. Squeeze gelatin well, dissolve 1 1/2 sheets in each vegetable puree. Season purees with salt, pepper, nutmeg and caraway seeds and let cool a bit.

Meanwhile, whip whipped cream and chill.

Fold half of the crème fraîche and half of the whipped cream into each puree.

Spoon broccoli puree into prepared mold and refrigerate for about 1/4 hour.

Then spread the cauliflower puree on top, place halved slice of bread on top and gently press down.

Cover the mold with plastic wrap. Chill mixture to set (about 6-8 hours).

Turn out broccoli-sheep cheese mousse and remove plastic wrap. Slice mousse and serve with a variety of leafy salads.

Preparation Tip:

The broccoli and feta cheese mousse can be served with asparagus and orange pepper sauce.

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