Cauliflower Parfait with Caviar
The recipe is taken from Christopher Trotter’s Book Cauliflower.
(Serves 8 very small portions)
175g raw cauliflower florets
1 medium, waxy potato peeled and cut into chunks
Freshly ground black pepper
50 ml double cream
175g Imperial Caviar (the best you can afford!!). King’s Find Food does an excellent caviar and mail order.
- Cook the potato and cauliflower together in a pan of boiling salted water for about 20 minutes until thoroughly cooked, drain, and blitz in a food processor.
- Return the puree to the pan and dry out over a low heat for a few minutes; stir occasionally to prevent it burning. Season quite heavily as it will be served cold and cold food needs more seasoning. Chill until very cold.
- Whip the cream until light and just holding, and gently fold it into the cauliflower mixture. Chill again until very cold.
- To serve take small egg cups or glasses and place a small amount of caviar in the base, then top up with the cauliflower mixture and then finish with a blob of caviar on the top. Chill and serve very cold.