The kale coulis or puree
kale (800 grams cleaned leaves)
This will be the base for the meringue and the flan. Start by picking the leaves from one big kale. Then cut along the vein to remove it. In total you’ll need around 800 grams of cleaned leaves. Once that’s done bring a big pot of water to a boil and season it with a generous amount of salt. Then blanch all the kale for around 2 to 3 minutes. This might seem short, but like I said this is a base and otherwise the coulis will turn brown. Now cool the kale down in ice water. I only have one big pot, so I just added a big amount of ice cubes to cool it down. Works great as well. Then transfer the blanched kale on a colander and let it drain for at least 15 minutes. You don’t want any blanching water. Meanwhile cut the shallots in half and clean them. Now chop them. Then add a drizzle of oil to a hot pan and glaze the shallots on a low heat. Add some salt for seasoning and to help softening the shallots. Once softened add the vegetable broth and turn off the heat. Then transfer the kale into a blender and also add the shallots & broth. Blend this till completely smooth. This can take a couple of minutes. After that pass it through a fine sieve. Using a ladle will make this a lot easier. The result is a base coulis, but it’s already delicious like this.
The kale flan
Mix the kale coulis with the egg yolk, the salt and the olive oil. Now mix this till it’s one even mixture. Then fill your desired mold all the way. I use the kale mold from Mold Brothers. Now cover the top of the mold with some foil and steam it at 85 degrees Celsius for 16 minutes. After that let it cool down for 5 minutes and then freeze the flan till solid. Once it’s frozen gently remove it from the mold and let it defrost on a tray that’s lined with some foil. Then cut it with a cutter that’s the same size as the meringue and keep them in your fridge for later.