Cauliflower crème anglaise
A lovely variant on the classic cauliflower sauce. Preparing this crème anglaise-type sauce in a vacuum sealer bag brings out the pure taste of the cauliflower, producing the ultimate finish to a vegetable garnish that includes cauliflower. It is also suitable for dishes to which you wish to add a unique cauliflower flavour.
Makes 300g.
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Ingredients
|
400 |
g |
cauliflower |
|
500 |
g |
whole milk |
|
60 |
g |
egg yolks |
|
As needed: |
|
nutmeg |
|
As needed: |
|
salt |
Preparation method
- Cut the cauliflower into thin slices.
- Roast the cauliflower in an oven set to 160°C for approximately 25 minutes.
- Allow the cauliflower to cool down.
- Put the cauliflower and the milk in a vacuum sealer bag and cook in a hot water bath or steamer at 85°C for approx. 25 minutes to infuse the milk.
- Strain the milk and weigh out 250g of the milk for this recipe.
- Add the egg yolk and place the mixture in a vacuum sealer bag and cook it in a hot water bath or steamer at precisely 80°C for 20 minutes.
- Heat the sauce to approximately 70°C just before serving and season to taste with nutmeg and salt.
Serving suggestions
- As a sauce with pork components, e.g. with grilled pork cutlets or roasted pork tenderloin.
- As a sauce with slowly stewed veal steak.
- As part of cauliflower risotto.