Home Recipes Cauliflower panna cotta

Cauliflower panna cotta

Cauliflower panna cotta with butter, salmon roe, and parsley.

Dairy Seafood Vegetable

Cauliflower panna cotta

Debic's Culinary Team

Debic

Ingredients

Cauliflower Panna Cotta

700 ml Debic Culinaire Original

800 g Cauliflower

40 g Butter

8 g Gelatin sheets

7 g Salt

10 g Parsley

20 g Salmon roe

Preparation

Group 1

Cook the cauliflower in the Debic Culinary Original using a thermoblender for 90 minutes at 90°C.

Pass through a fine sieve, mount with the butter and mix with the soaked gelatine.

Season with salt and divide among the glasses.

Finishing touch

Store in the refrigerator for at least 4 hours.

Finish with salmon eggs and micro parsley.

Dairy Seafood Vegetable

Debic for chefs

Debic for chefs