Cauliflower Espuma
A silky curried cauliflower espuma, blended with sautéed shallots and cream, served warm.
⏱️ Prep: 20 min🍳 Cook: 15 min
Nutrition
per per 300 g portion130
Calories
2g
Protein
6g
Carbs
11g
Fat
Ingredients
| 500 g | cauliflower florets | |
| 0.75 tbsp | 11 ml | curry powder |
| 2 pieces | shallots | |
| 0.33 cup | 79 ml | butter |
| 1 cup | 240 ml | heavy cream |
Instructions
- Place the cauliflower florets in cold water and bring to a boil.
- Dice the shallots and sauté them in butter.
- Add the curry powder and fry briefly with the shallots, then add the cauliflower.
- Add the cream, reduce, and season with salt and pepper.
- Purée in a blender until smooth.
- Pour through an iSi funnel & sieve directly into a 1-US-pint dispenser.
- Screw on 1 N2O cream charger and shake vigorously.
- Keep the dispenser warm (max 167°F/75°C) in a bain-marie or water bath.