Cauliflower Espuma


500 g cauliflower florets
3/4 tbsp Curry powder
2 pieces Shallot(s)
1/3 cup Butter
1 Cup heavy cream


Place the cauliflower florets in cold water and bring to a boil. Dice the shallots into cubes and sauté them in butter, then add the curry powder and allow it to fry with the shallots a little, and finally add the cauliflower. Infuse with the cream, reduce, and season to taste with salt and pepper. Puree in a blender until smooth. Pour through the iSi funnel & sieve directly into the 1 US Pint Dispenser. Screw on 1 N20 cream charger and shake vigorously. Keep the dispenser warm at max. 167 f in a bain-marie or water bath.

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