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Zip-It Mousseline of Broccoli
with Morel Sauce
Mousseline
1 lb. broccoli florets
1/2 cup whipping cream
1 tsp. salt
1/2 tsp. ground pepper
Pinch of nutmeg
Juice of 1/2 lemon
4 eggs
Sauce
1 cup unsalted butter
20-24 dried morels, rehydrated in 1 cup hot water and halved (reserve water)
1 large shallot, minced
1 cup Original Zip-It
1/2 tsp. nutmeg
Lemon juice
Salt and pepper
Mousseline
Generously butter six 1 cup timbale molds or soufflé dishes. Bring large pot of salted water to boil, add broccoli and blanch for 10-12 minutes. Plunge into cold water and drain well.
Preheat oven to 375°F. Bring cream to a boil in medium saucepan. Add broccoli, salt, pepper nutmeg and lemon juice mix well. Cook stirring frequently until cream is absorbed about 10 minutes. Transfer to a blender or processor and puree. Add eggs one at a time mix well after each addition.
Divide mixture into molds. Set in baking dish with hot water covering halfway up sides of molds. Cover with buttered foil, bake until set about 25-30 minutes.
Sauce
In heavy medium saucepan over medium-low heat, add 1 tablespoon butter, mushrooms and shallot, cook until liquid is absorbed. Reduce morel water to 1/2 cup add to mushrooms. Add Zip-It, warm over medium-low heat. Stir in butter one tablespoon at a time. Season with salt, pepper and lemon juice.
Run sharp knife around edge of molds, turn onto warm plates and add sauce.
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