Cauliflower Panna Cotta with Caviar
This dish is a delicious and elegant way to serve cauliflower. The Panna Cotta is light and fluffy, and the caviar provides a lovely salty contrast.
Ingredients:
1 head of cauliflower
1 cup (250ml) double cream
1/4 cup (60ml) white wine
1 tablespoon (15ml) cider vinegar
1 teaspoon (5ml) salt
1/4 teaspoon (1ml) white pepper
1/4 teaspoon (1ml) ground nutmeg
1/4 cup (60ml) gelatin
1/2 cup (120ml) cold water
1/2 cup (120ml) caviar
Method:
1. Cut the cauliflower into small florets and steam until tender.
2. In a blender, purée the cauliflower with the cream, wine, vinegar, salt, pepper and nutmeg.
3. Bloom the gelatin in the cold water for 5 minutes.
4. Stir the gelatin into the cauliflower mixture.
5. Pour the mixture into individual ramekins or moulds and refrigerate for at least 4 hours, or overnight.
6. To serve, unmould the Panna Cotta onto plates and top with caviar.
Potential changes & improvements:
-You could use any type of caviar you like, or even smoked salmon or trout roe.
-For a richer Panna Cotta, you could use heavy cream instead of double cream.
Works Well With…
-This dish would be lovely served with a simple green salad.
Common Mistakes:
-Be sure to bloom the gelatin properly, otherwise it will not dissolve properly and your Panna Cotta will be grainy.
-Do not boil the cauliflower, as this will make it too watery and affect the texture of the Panna Cotta.
Nutritional Information:
(Per serving)
Calories: 200
Fat: 16g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 510mg
Carbohydrates: 7g
Fiber: 2g
Sugar: 3g
Protein: 7g
Allergens:
Cauliflower, cream, wine, vinegar, nutmeg, gelatin, caviar