Cauliflower Panna Cotta

Get inspired by this Cauliflower Panna Cotta recipe.

Appetizer Panna Cotta Cauliflower


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


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.


Store in the refrigerator for at least 4 hours.

Finish with salmon eggs and micro parsley.