For 20 servings


5 salsify

500 ml milk

1 cauliflower

100 ml olive oil

1 lemon (zest)

2 bundles of shimeji

5 g salt

Truffle foam

500 g cooked cauliflower

125 ml vegetable stock

200 ml Debic Culinaire Original

8 g agar-agar

1 g salt


2 salsify

20 sprigs of chervil



Wash the salsify well with water and peel it.

Cut into pieces and cook in the milk until tender.

Leave to cool and cut into a brunoise.

Season to taste with salt.

Cut the cauliflower into florets and season with olive oil and lemon zest.

Roast the cauliflower in the oven until tender at 190°C and let cool.

Fry the shimeji mushrooms briefly in olive oil and season to taste with salt.

Truffle foam

Transfer all ingredients to the blender and cutter completely smooth in 10 minutes.

Transfer the mixture to a pan and briefly bring to the boil.

Remove from the heat, add the gelatine and season to taste.

Pass through a fine sieve.

Pour over into a 1-litre siphon and aerate with 2 gas cartridges.

Keep the mass warm while serving at 65°C.


Wash and peel the salsify into thin strips with the peeler.

Deep-fry at 180°C.

As soon as they start to colour, remove from the fryer and wrap around a tube.

Hold for 10 seconds to harden.

Store in a well-sealed container.


Fill cocktail glasses with cauliflower, salsify and shimeji.

Finish with the foam, crispy salsify and a sprig of chervil

Recipe tags ID magazine cocktails