Gastronomixs

Cauliflower pearl

This set crème can be poured into moulds of any shape.

Creation by Dennis Middeldorp, Sense* restaurant, 's-Hertogenbosch, the Netherlands.

Cauliflower pearl

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Ingredients

650

g

cauliflower

50

g

flaked almonds

500

g

milk

500

g

cream

100

g

water

9

leaves

gelatine, soaked in cold water

 

 

salt and pepper

Preparation method

  • Mix all the ingredients except for the gelatine in the thermo blender at 100°C for 15 minutes.
  • Pass the mixture through a fine sieve.
  • Add flavouring and then add 9 leaves of soaked gelatine for every 700g of mixture. Season to taste with sea salt and pepper.
  • Pour into a mould of your choice.

Serving suggestions

  • As an addition to cold dishes, e.g. with a variety of cauliflower structures.
  • As a component in a composition with green herbs, nuts or coffee.

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