Gastronomixs

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.

Cauliflower panna cotta

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Ingredients

200

g

cauliflower purée

200

g

milk

1.2

g

iota carrageenan

As needed:

 

salt and pepper

Preparation method

  • Combine the cauliflower purée with the milk and season with salt and pepper.
  • Mix with the iota and bring to the boil.
  • Pour into small glasses and set aside to firm up to the consistency of panna cotta. 

Serving suggestions

  • As a basic ingredient for a cold starter or amuse-bouche,
  • e.g. with salmon with vanilla oil and salmon roe
  • or finished with a jelly of oysters and a spoonful of herring roe or caviare.

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