Defrost broccoli and soften in 1 liter of salted water. Mash 100 ml of the vegetable water with the broccoli. Season to taste with salt and freshly ground pepper. Soak 3 sheets of gelatine in cold water for 5 minutes.
Whip 80 g whipping cream until stiff. Allow gelatin to melt in the still warm broccoli puree, cool to room temperature. Fold in whipped cream and pour broccoli mousse into prepared loaf pan. Cool for 1 hour.
Soak 3 sheets of gelatin in cold water. Whip 80 g of whipped cream until stiff. Crush peeled tomatoes, stir through with the paradeis pulp, season strongly with balsamic vinegar, salt and freshly ground pepper. Put 3 tbsp. tomato puree in a small saucepan and heat with the gelatin. Stir the dissolved gelatin into the remaining puree, cool. Fold in whipped cream. Spread the tomato mousse on the broccoli layer form, smooth. Cool for 1 hour.
Put the dish briefly in hot water and turn the mousse out onto a plate. Cut into thin slices with a sharp kitchen knife, arrange on 4 plates with 3 slices of ham on each. Dilute the pesto nero with a little bit of olive oil and decorate with it.
Serve with oven-fresh ciasbatta.
Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!