{}

Cauliflower panna cotta

A savory variation on the Italian classic. Cauliflower can be easily turned into a smooth purée so the panna cotta becomes as smooth and creamy as the original.

Creation by Wouter van Laarhoven, Alma*, Oisterwijk, the Netherlands.

Makes 400g.

component image
component image

Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

200
g
cauliflower purée
200
g
milk
1.2
g
iota carrageenan
as needed
salt and pepper

Scale recipe

component image