Equipment
Ingredients
Broccoli Base
- 500 g broccoli florets, cut into even pieces
- 2 garlic, peeled, whole
Dairy and Emulsion
- 60 ml heavy cream, room temperature
- 30 g unsalted butter, cubed
- 250 g low-moisture mozzarella cheese, freshly grated
- kosher salt, to taste
Nutrition (per serving)
Method
Bring a large pot of generously salted water to a boil. Add the broccoli florets and whole garlic cloves. Boil until the broccoli is completely tender and mashes easily with a fork, about 10 minutes.
Thoroughly drain the broccoli and garlic using a fine mesh sieve. Press down firmly on the vegetables to extract as much excess water as possible. This step is critical to prevent a watery final dish.
Transfer the drained broccoli and garlic to a food processor. Process on high speed until a completely smooth, fine puree forms. Scrape down the sides as needed.
Transfer the broccoli puree into a heavy-bottomed saucepan over low heat. Stir in the heavy cream and cubed butter. Cook gently until the butter is completely melted and the mixture reaches approximately 70 degrees Celsius (160 degrees Fahrenheit).
Working in three batches, gradually add the grated low-moisture mozzarella to the warm puree. Using a wooden spoon, vigorously fold and beat the mixture in a single direction. Continue beating until the cheese is completely incorporated and the mixture forms long, elastic ribbons when lifted.
Chef's Notes
- Low-moisture mozzarella is absolutely non-negotiable for this recipe. Fresh mozzarella contains far too much water and will instantly turn your rich puree into a broken, watery soup.
- Drying the cooked broccoli thoroughly is the most crucial technique in this dish. Unlike potatoes which contain starch to absorb liquid, broccoli will release water. Press it through a sieve or wring it out in a clean kitchen towel before pureeing.
- To achieve the signature aligot stretch, you must beat the mixture vigorously in a single direction. This physical agitation aligns the protein structures in the melted cheese, transforming it from a simple cheese sauce into an elastic, fondue-like texture.
- For maximum flavor, grate your cheese fresh from the block. Pre-shredded cheeses are coated with anti-caking agents like potato starch or cellulose, which interfere with the smooth melting process and create a grainy texture.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat very gently in a saucepan over low heat, adding a small splash of heavy cream and stirring vigorously until the cheese regains its elasticity.
