For the almond pannacotta
Season 800ml almond milk with salt and sugar and mix with 4 tsp agar-agar. Bring to a boil over low heat stirring constantly. Chill until not too hot and add to a plastic cup. Refrigerate until the milk becomes completely solid. Remove from the cup and using an apple core remover cut cylinders from the milk. Cut the cylinders in half and reserve. Puree the remaining jelly and reserve.
For the roasted almonds
Roast in the oven at 200°C / 390 F until brown. Remove from the oven and reserve.
For the broccoli garnish
Wash the broccoli and trim off the green florets. Reserve 10-12 nice florets. Cut the stem into 8mm cubes and reserve about 20-24 cubes. Blanch the cubes for 3 minutes and the florets for 1 minute in salted water. Immediately chill in ice water, drain well and reserve.
For the broccoli soup
In a large pan, heat the olive oil gently and add the carrot, onion and garlic to the pan. Fry over a gentle heat till soft but not browned.
Add the broccoli then fry gently for another 5 minutes before adding the potatoes and vegetable stock. Season with a little bit of nutmeg and plenty of black pepper.
Cover and cook over a gentle heat for approx. 20 minutes (make sure the potatoes are cooked through).
Blend until very smooth and season
To serve
Warm the almond milk pannacotta and the reserved broccoli garnish in a 60°C / 140 F hot oven.
Put 5-6 broccoli stem cubes on warm plates; add 2-3 florets, 1 halved almond milk pannacotta and 3-4 pieces of roasted almonds. Add some drops from the reserved almond milk puree. Pour or ladle the hot soup at the table.