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Appetizers

Bavarois de Choufleur

Bavarois de Choufleur

For 2 terrines Ingredients 5 head cauliflower ½ cup heavy cream ½ cup clear chicken stock 18 sheets gelatine, softened ½ teaspoon curry powder ¾ teaspoon ground nutmeg 3 teaspoons ground cumin A few drops garlic oil 30 turns of a peppermill (white pepper) 3 ½ teaspoons salt ½ qt cream, whipped Cooked leek strips 1 cup chicken stock 4 sheets gelatine, softened

Steam, not boil, the cauliflower until well cooked. Let dry above the hot line. Steaming allows the cauliflower to cook without adding extra moisture. Put the ½ cup cream and ½ cup chicken stock together in saucepan along with all the seasonings. Bring to a boil, then remove from heat and add the 18 sheets softened gelatine. Pour this liquid over the cauliflower and puree well with a hand blender. Pass through a fine sieve to remove any fibers. Cool the puree over an ice bath. As it starts to set, add in the whipped cream. Clean leeks and cut them into wide, long strips. Cook them in salted boiling water and cool them in ice water. Drain