Photography recipe
Fotografía Chef Signature Chef

METHOD 
 
CAULIFLOWER PURÉE
  1. Wash and chop the cauliflower.
  2. Pour enough water into a medium-sized pot to cover the cauliflower.Bring the water to the boil, then cook the cauliflower till soft.Drain off all the water.
  3. Blend the cauliflower with the butter and milk until a creamy purée is obtained.
  4. Place this mixture in...

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METHOD 
 
CAULIFLOWER PURÉE
  1. Wash and chop the cauliflower.
  2. Pour enough water into a medium-sized pot to cover the cauliflower.Bring the water to the boil, then cook the cauliflower till soft.Drain off all the water.
  3. Blend the cauliflower with the butter and milk until a creamy purée is obtained.
  4. Place this mixture in a pot, then add in the curd and salt. Stir to ensure the cream remains smooth.
  5. Turn off the heat. Place the pot on a tray ready to serve.
LEMON FROTH
  1. Mix the juice, water and powdered soya lecithin together in a glass (or metal) container; whisk carefully.
  2. Set aside the froth produced. Et voilà! It can now be used to decorate pieces of fruit or other preparations, giving your dishes a touch of sophistication.

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Ingredients 4 persons
  • CAULIFLOWER PURÉE
  • 1 cauliflower (medium)
  • 2 tablespoons butter
  • 2/3 cup milk
  • 1/4 glass curd
  • 2 tablespoons Parmesan cheese (grated)
  • 2 tablespoons chives (diced)
  • Salt to taste
  • LEMON FROTH
  • 800 ml lemon juice
  • 200 ml water
  • 1 g sea salt
  • 6 g powdered soya lecithin.
Recipes. The Cook & Chef Institute