Chef’s tip
“Before removing it from the oven, prick it with a toothpick to make sure that the inside is cooked.“
| 4 egg whites | |
| 400 g broccoli | |
| 100 ml chicken broth | |
| 2 eggs | |
| Salt | |
| 40 g Parmesan cheese | |
| 200 ml single cream | |
| Virgin olive oil |
The pudding texture allows us to adapt solid foods
| 1. | Cut the broccoli into florets and boil for about 20 minutes, or 10 minutes if we have a steamer. |
| 2. | Once cooked, mash with the rest of the ingredients until a creamy texture is obtained. |
| 3. | Place the mix in a mould lightly greased with oil. Bake in bain-marie for about 20 minutes at 160ºC. |