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Dit recept is van chef Eduard Xatruch van restaurant Disfrutar**, Barcelona.
Recept voor 10 personen.

Benodigdheden: 

Black cauliflower and its juices

  • 2x 1 kilogram heads cauliflower
  • OCOO (62007530)

Black cauliflower juice reduction

  • black cauliflower juices (see previous elaboration)

Coconut béchamel foam

  • 30 g butter
  • 10 g flour
  • 400 g coconut milk
  • 0.5 g xanthan gum
  • 0.7 g nutmeg
  • 2 g salt
  • freshly ground black pepper
  • 1 500-mil siphon
  • 2 N2O cartridges

Lime cubes

  • 3 limes

Others

  • 100 g butter
  • lemon juice
  • salt
  • nutmeg
  • freshly ground black pepper
Apparatuur: 
  • OCOO
Bereiding: 

Black cauliflower and its juices

  1. Remove the leaves from the cauliflower heads and wash them.
  2. Divide the cauliflower into whole florets with a diameter of about 8 cm, taking care to make them attractive and uniform. Prepare 10 florets.
  3. Put the trimmed cauliflower florets into the OCOO pressure double boiler with the steamer to collect the juices.
  4. Run the Aged Egg programme for 7 ours. Then run the programme again for 7 more hours. On completion, run the programme again for 3 more hours.
  5. Set aside the black cauliflower florets and the cauliflower juices separately.

Black cauliflower juice reduction

  1. Reduce the black cauliflower juices by half over a bain-marie.
  2. Transfer to a squeeze bottle and set aside.

Coconut béchamel foam

  1. Cook the butter with the flour in a casserole to a blond roux.
  2. Heat the coconut milk and pour a little at a time into the roux while whisking continuously.
  3. Season with the nutmeg, salt and pepper. Cook for 5 more minuts while stirring constantly.
  4. Remove from the heat, add the xanthan gum and whisk until lump-free.
  5. Strain, transfer to the siphon, close and insert the gas cartridges.
  6. Set aside in a bain-marie for finishing.

Lime cubes

  1. Segment the limes. Cut the segments into 5-mm cubes. Prepare 5 lime cubes per person.
  2. Set aside in the refrigerator.

Finishing and preparation

  1. Heat the black cauliflower florets with the butter in a frying pan, taking care not to break them. Cook until the butter turns brown and the cauliflower is very hot. Season with salt and a little lemon juice.
  2. Arrange a black cauliflower floret on the right side of the soup plate.
  3. Pipe 15 g of hot coconut béchamel foam beside the cauliflower.
  4. Arrange 5 lime cubes around the foam and pipe a dot of black cauliflower reduction.
  5. Finish by grating a little nutmeg over the béchamel and sprinkle the cauliflower with a pinch of pepper. Serve.