Home Recipes Cauliflower Panna Cotta

Cauliflower Panna Cotta

Get inspired by this Cauliflower Panna Cotta recipe.

Appetizer Panna Cotta Cauliflower
7f050000-ff27-0003-1a21-08d7467f0b71

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.

Recipe tags Appetizer Panna Cotta Cauliflower Dinner Evening Cream PannaCotta
baker_low-res-1920

You are browsing Debic for Bakers

For chefs
For bakers

debic for baker

debic for baker

Get this recipe

TO ACCESS THIS CONTENT, PLEASE FILL THE FOLLOWING INFORMATION

Submit

The FrieslandCampina Privacy Policy applies.

This site is protected by reCAPTCHA and the Google

Privacy Policy and Terms of Service apply.