This recipe will make more than you need for the shortbread. Use leftover mousse with grilled fish or salmon, in jacket potatoes or with canned tuna in a salad.
Florets from ½ small cauliflower, about 400g
½ teaspoon salt
50g butter, finely diced
1 tablespoon cold water
1 teaspoon gelatine powder
Bring a pot of water to a boil. Add the cauliflower and the salt and blanch by bringing back to a boil. Drain the cauliflower and refresh under cold running water, then lay florets out to dry on paper towels.
Put the dried cauliflower and butter in a high-speed blender and process until smooth. Scrape into a bowl.
Place the water in a small bowl and sprinkle with the gelatine. Leave for 5–10 minutes until it turns to ‘sponge’.
Put 50ml of the cream in a small bowl and heat in a microwave oven (or in a small pot on the stove) until hot but not boiling. Add the gelatine mixture to the hot cream and stir until dissolved. Cool to room temperature.
Pour the remaining cream into a bowl and whip to just before soft-peak stage. Fold in the gelatine and cream mixture, followed by the cauliflower purée. Season well with salt and white pepper. Store in a covered container in the fridge for up to three days. Makes 500g