Family Best Time >> Food

Cauliflower aspic, caramelized, tomato coulis


Ingredients:6 people
  • cauliflower
    600 g
  • lemon
    1
  • poultry stock
    20 cl
  • whipping cream
    135 g
  • curry
    1 knife point
  • tabasco
    2 drops
  • tomato coulis
    20 cl
  • salt freshly ground pepper
  • brown sugar powder
    1 tablespoon
  • butter
    4 tablespoons
  • gelatin
    5 sheets


Preparation:


    Difficulty:[usr 2]

    Trim the cauliflower and cut it into florets, cook them in boiling salted water rather "al dente". Refresh. Drain. Put in a dish with 2 tablespoons of butter and sauté the cabbage until golden brown, sprinkle with brown sugar and gently caramelize over very low heat. Put in the blender, there should be about 250 g of puree.

    Whip 125 g of whipping cream.

    Soften the gelatin in a little cold water.

    Add the curry to the chicken stock and reduce it by half. Add the hand-squeezed gelatin and whisk. Pour into the cauliflower purée, add the remaining cream and the tabasco. Salt and pepper. Then add the rest of the whipping cream

    Fill the small molds of your choice with this device. Chill at least 2 hours before unmolding onto plates

    Meanwhile, reduce the tomato coulis by half and winnow, adding the remaining butter.

    Coat the aspics with this sauce.

    The Culinary Ideas of Chef Hubert