1 bunch broccolini, trimmed and halved lengthways 1 cup lite thickened cream 4 eggs Pinch of ground nutmeg 250g chicken tenderloins 1 chicken stock cube, crumbled 1 bunch rocket, leaves torn 1 firm crisp nashi pear, peeled and finely diced 1/2 large red chilli, finely chopped 3 tsp sesame oil

Preparation

1. Preheat oven to 200°C. Grease and line the base of 4 x 1/2 cup ramekins with a circle of baking paper. Bring a saucepan of water to the boil, blanch the broccolini for 3 mins or until just tender crisp, refresh in cold water. Reserve 4 pieces of broccolini for garnishing.
2. Place the remaining broccolini in a food processor with cream and eggs, blend until smooth. Season with salt, pepper and nutmeg. Pour the mixture into the prepared ramekins. Place the ramekins into a baking dish and fill the dish with a little water. Bake the broccolini mousse for 30 mins or until just set.
3. Meanwhile, place tenderloins in a saucepan and cover with water. Add stock cube and gently bring to the boil, reduce the heat to a simmer and cook for 4 mins or until just cooked. Drain, cool slightly, then shred.
4. To prepare the salsa, combine the nashi pear, chilli and sesame oil, season. To serve, run a knife around the edge of the mousse, turn out and remove paper. Plane on a plate, top with a little rocket and chicken, and spoon over salsa.