Gastronomixs

Warm espuma of cauliflower and almonds

Warm espuma of cauliflower and almonds

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Ingredients

7.2

dl

chopped cauliflower

4

tbsp

olive oil

2

tbsp

red wine vinegar

3

dl

filtered water

50

g

almonds

150

g

egg whites

 

 

sea salt

 

 

pepper

Preparation method

  • Blend the cauliflower, olive oil, vinegar, and water in a food processor until it is a smooth soup.
  • Brown (toast) the almonds and blend into the soup.
  • Bring the soup to the boil and remove from heat immediately.
  • Strain the soup through a sieve and season with salt and pepper.
  • Mix 350ml of soup with the egg white and transfer to a siphon while still warm.
  • Place a cartridge in the siphon and serve immediately, or keep warm in a bain marie of max. 70°C.

Serving suggestions

  • As a component of the vegetable sides accompanying a main dish.
  • As a garnish to a cauliflower soup or bouillon.

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