Cauliflower mousse with caviar, served with a herb coulis
Easy
Medium
Difficult
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Préparation 45mins |
 |
Cuisson 25mins |
Ingredients for 4 persons
- 1 tin (100g) Baeri Selection caviar
- 1 cauliflower
- 250g crème fraîche
- A handful of parsley, basil and chives
- Olive oil
- 4 slices of toast
- Salt, pepper
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| Baeri Sélection 125 g | 150,00 € ttc |  |
En stock | |
The recipe 
Cook the cauliflower in salted water. Drain well and allow to cool. Purée the cauliflower. When smooth, set aside 250g of it. Then fold in 250g crème fraîche and add salt and pepper to taste. Pass the purée through a fine strainer and spoon into a ½ litre siphon with a gas cartridge. Keep in a cold place.
Put the herbs in a blender with olive oil and salt.
Froth the cauliflower mousse into 4 glasses. Drizzle some drops of the herbs and their oil around the edge of each glass.
Add 25g caviar to each glass. Serve with toast.
