CAU­LI­FLOWER AND OR­ANGE MOUSSE, BAL­SAMIC CAVIAR

Hindustan Times (Patna) - Live - - Lifestyle - Recipe by chef Alok Verma

IN­GRE­DI­ENTS: Agar agar 10gm Cau­li­flower 250gm, Milk (skimmed) 50ml, Cook­ing cream 100ml, Leeks 20gm, But­ter 50gm, Or­ange 1, Salt to taste, White pep­per to taste

For caviar: Olive oil 1 cup, Bal­samic vine­gar 100ml

METHOD: Melt but­ter in a sauce pan over medium heat add leeks and sauté un­til starts to sweat. Add cau­li­flower florets and sauté fur­ther for 3 min­utes. Pour milk in to the pan and cook un­til the cau­li­flower is cooked. Re­move from heat and puree in a high speed blender, pass through a sieve. Add the mix­ture to a heavy saucepan, stir­ring over medium heat for 3 min­utes to dry out. Place in a bowl and cover sur­face with plas­tic wrap. Chill thor­oughly. Whip the heavy cream un­til firm. Gen­tly fold whipped cream into cold cau­li­flower mix­ture. Spoon into serv­ing dishes. Cover with plas­tic wrap and chill un­til ready to serve. Top each dish with a chilled por­tion of caviar and slice or­ange.

Pre­par­ing caviar

Put the oil in the freezer for 30 min­utes. Bring bal­samic vine­gar to boil in a pan over medium heat. Add agar agar to the pan and mix well to com­bine. Pour bal­samic mix into a small bowl and fill your sy­ringe. Work­ing quickly, drop tiny droplets of the bal­samic into the oil.

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