Difficulty Medium
60 Min
Aperitif
Portions
1
Boil the broccoli and drain. Place in a pan with the sour cream and add salt and pepper.
2
After cooking for 5 minutes, blend everything with oil and sprinkle with grated cheese.
3
Adjust the salt and let the mousse cool. Push the hardboiled egg yolks through a sieve and collect the mimosa into a container.
4
Cut the ready-to-serve polenta into slices, then divide each slice in half.
5
Brush the tartlets and transfer into the preheated oven at 220° for about 15 minutes.
6
Remove from the oven and place the tartlets on a platter and garnish with a swirl of broccoli mousse.
7
Embellish with a teaspoon of egg mimosa and a cheese flake.
