4 eggs
150ml (.6 cup) heavy cream
100 grams( 3.5 ounces) cream cheese , well softened
2 cups cooked , blanched broccoli
Kosher salt
Freshly ground pepper
2 tbs finely chopped herbs . Parsley or dill or chives
1/2 bottle of good red wine
150 g (1/3 pound ) cold butter , 6 pieces
1 large shallot, very finely chopped
Preheat oven to 350 f
Butter 8 1/2 cup moulds. After buttering add a buttered circle of parchment paper at bottom of mould
Beat the eggs, add the cream and cheese and blend well together
Add broccoli and if you want uniform consistency then blend again. If you prefer more texture add chopped broccoli to moulds and then follow next instruction.
Taste and then add salt and pepper as appropriate
Add blended mixture to buttered moulds
Bake uncovered in the oven in a bain marie for 20-30 minutes or until timbales are firm
Leave to stand 5 minutes and turn out, spooning a little sauce over them.
While you wait for timbale to set
Add the wine and chopped shallots in a small stainless steel heavy bottomed pan .
Bring to a boil and reduce contents to 3 tbs wine remains. That is a reduction from 25 tbs to 3
With very low heat (or off the heat if pan retains heat well( , add in one piece of butter at at time and whisk to emulsify (not melt). if pan becomes too cool gently reheat on burner.
Keep warm if finished before timbale by keeping in warm place . Do not reheat or butter will melt and seperate.
For this reason do not serve on a hot plate.
If you prefer a Beurre Blanc you would use white wine instead of red
