Macaroni and Broccoli Terrine
- For the pasta
- 250 grams macaroni
- 1 kilogram Broccoli
- 250 milliliters Whipped cream
- 3 eggs
- 100 grams Gouda
- ground paprika
- 1 bunch Basil
- freshly ground peppers
For the pasta: Boil pasta until al dente in salted water. Drain, rinse and drain again. Line a loaf pan with parchment paper. Preheat the oven to 180°C (approximately 350°F). Rinse and dice broccoli. Blanch for 2 minutes in salted water.
Combine a third of the broccoli with cream and fold in eggs. Finely grate cheese and add to broccoli mixture. Rinse basil, reserve two stalks for garnish. Mince remaining basil and add to broccoli mixture. Season with paprika, salt and pepper. Layer macaroni and broccoli mixture in the pan until all ingredients are incorporated, make sure broccoli mixture is on top.
Bake pasta for about 40 minutes. Remove, cover with aluminum foil and let cool.
For the sauce: Separate egg. Whisk egg yolks with salt and lemon juice. Slowly whisk in oil. Stir in creme fraiche and tomato paste. Season with salt and pepper.
Beat egg white until stiff. Fold into sauce. Rinse tomatoes, cut in half, remove seeds, chop finely and add to sauce. Remove pasta from loaf pan and slice. Garnish with basil leaves and serve with sauce.