Serves 20
Ingredients
Broccoli Mousse
300g sliced broccoli florets
300ml double cream
100ml milk
1 1⁄2 leaves gelatine
150ml double cream
Vinaigrette
50g Sherry Vinegar
150g Almond Oil
Seawater
125g Dashi Kombu
2.5kg water
Broccoli Leather
250g Seawater
250g Broccoli Florets, sliced Thin
20g Ultratex Poppy Seeds
Extras
Green tomato, sliced horizontally, 1 slice each, seasoned to order.
Raw Broccoli slices, cut on the mandolin, 2 slices each.
Centre cut slices of caperberry, 1 slice each.
Centre Cut slices of green strawberry, 2 slices each.
Broccoli Cous cous, the tiny buds on a broccoli floret shaved off with a turning knife.
Method
Broccoli Mousse
Bring the 300ml double cream and the 100ml milk to the boil and add the broccoli . Simmer gently for 4 minutes, ensuring there is no reduction. Once the broccoli has been added to the dairy, add the gelatine to iced water.When the 4 minutes is up, remove the broccoli from the heat, take the bloomed gelatine out of the iced water and squeeze out any excess, add the gelatine to the broccoli. Blitz this mixture in the vita mix till silky smooth, pass through a chinios into a large metal bowl. Place on top of another metal bowl half filled with iced water, gently mix the broccoli with a whisk till room temp, check the seasoning at this stage.
As the mix is cooling, semi-whip the 150ml cream. Once the mix is at room temperature, fold the two together and store in a purée container. Chill for a minimum of 3 hours in the fridge.
Vinaigrette
Place in a squeezy bottle and shake well,.This is served as a ‘split’ dressing.
Seawater
Leave to soak for 12 hours, place in a pan and bring up to 96°C (do not boil), pass off. Chill and store.
Broccoli Leather
This mix makes two de-hydrator trays. It’s important to only make a single batch at a time; it cannot be multiplied. Have two de- hydrator trays cling-filmed tight, ready before you start.
Boil the seawater with a pinch of salt, add the broccoli and boil for 4 minutes. Add to the vita mix with the ultratex and blitz until smooth, check the seasoning, pass through a chinios. Spread this thinly over the two trays and sprinkle generously with poppy seeds, place in the de-hydrator and dry for 12 hours, or until crisp.
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