Gastronomixs

Warm espuma of cauliflower and almonds

Cauliflower and almonds are a very good combination. In this component they are processed together into a warm and airy foam. To keep the flavor of the cauliflower intact as much as possible, it is heated for as short as possible.

Makes 500g.

Warm espuma of cauliflower and almonds

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Ingredients

7.2

dl

cauliflower, chopped

4

tbsp

olive oil

2

tbsp

red wine vinegar

300

ml

water

50

g

almonds

150

g

egg whites

As needed:

 

salt and 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 garnish to a cauliflower soup or bouillon, e.g. with rocket oil.
  • Use in a dish with components of scallop, garlic, and ginger.
  • Use in a dish with components of poultry, bell pepper, mushroom.

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