Place broccoli in salted boiling water.
Cook for about 12 minutes until not too tender, rinse with cold water. Place in a colander and let cool completely.
Beat 2 of the egg whites very lightly (then it spreads better), puree broccoli, fold in egg white, season with salt and pepper, nutmeg and ginger.
Fold in semi-stiff whipped cream. Peel celery generously and cook in salted water until done. Prepare farce as for broccoli.
Press garlic clove through, mix in and season with salt and pepper. Generously butter a terrine mold and fill with the farces in four alternating layers. After filling each layer, poke the bottom of the tureen several times (place a kitchen towel underneath!) to prevent cavities from forming. Close terrine and cook in a water bath at about 80 degrees water temperature for about 45 minutes. (This corresponds to an oven temperature of approx.
140 degrees with circulating air – without guarantee).
The terrine is very tender and airy and should be handled with appropriate care.
The same way can be used to make farces of cauliflower, carrots and spinach. For spinach, you should start from about 1 kg of unpicked and -selected spinach. If you want it to be particularly pretty, cover the terrine with a white chaudfroid sauce, garnish with slices of cooked broccoli florets and top the whole thing again with a clear, gelling stock.
