Mousseline De Broccoli

• Mousseline:
• 1 pound broccoli floretts, inc. 1/2 inch of stem
• 1/2 C whipping cream
• 1 teas. salt
• 1/2 pepper
• Pinch nutmeg
• Juice l/2 lemon
• 4 eggs
• parmesan cheese and garlic
• Sauce:
• 1 C (2sticks) unsalted butter, cut into small pieces
• 16-18 morels or other dried mushrooms, rehydrated and halved or quartered
• 1 large shallot, minced
• 1/2 C dry vermouth
• 1 C whipping cream
• salt and pepper
• Lemon juice

1. Generously butter 10 1/2 Cup molds. Bring large pot of water to boil and add broccoli, cooking until barely tender, 10-12 minutes. Drain. Preheat oven to 375.
2. In different pot, bring cream to boil and add broccoli, salt, pepper, nutmeg and lemon juice and mix well. Cook, stirring frequently, until cream is absorbed, about 10 min. Transfer to processor and puree. Add 1/4 C parmesan cheese (opt.), salt, pepper and barlic to taste. Add eggs one at a time.
3. Divide among prepared molds and set in baking dish; add hot water to come halfway up sides of molds. Cover molds with buttered foil and bake until set, 25 to 30 min. (Can refrigerate 6 hours before baking.)
4. Sauce:
5. Add vermouth to pan and cook over medium high heat until reduced by half. Add cream and continue cooking until slightly thickened. Using wooden spoon, stir in butter a few pieces at a time. Season with salt, pepper and lemon juice.
6. To serve: Run sharp knife around molds and turn onto warm plates. Surround with sauce, nap tops and serve immediately.

broccoli, whipping cream, salt, pepper, nutmeg, lemon, eggs, parmesan cheese, unsalted butter, morels, shallot, whipping cream, salt, lemon juice

Taken from www.epicurious.com/recipes/member/views/mousseline-de-broccoli-1235950 (may not work)