Put the broccoli in boiling salted water. Do not cook too much in approx. 12 minutes, chill in cold water. Put in a sieve and let cool down completely.
Beat 2 of the egg whites very lightly (then it will spread better), puree the broccoli, fold in the egg whites, season with salt and pepper, nutmeg and ginger. Fold in the semi-stiff whipped cream.
Peel the celery generously and cook in salted water until cooked. Make a farce like broccoli. Press the garlic clove through, mix in and season with salt and pepper.
Generously butter a terrine dish and fill it with the farcés in four layers. After filling in each layer, push the terrine mold with the bottom several times (place a kitchen towel underneath!) So that no cavities are formed. Close the terrine and cook in a water bath at approx. 80 degrees for approx. 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 treated with the appropriate care.
Cauliflower, carrot and spinach farces can also be made in the same way.
When it comes to spinach, you should start from around 1 kg of uncleaned and unpicked 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 coat the whole thing again with a clear, gelatinous base.
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