NZ Life & Leisure - - Ruth Pretty -

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

150ml cream

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

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