HOT CAULIFLOWER ESPUMA

Espuma de coliflor

lngredients

  • 300g cauliflower.
  • 150g cream 35% mg
  • 50g butter

Preparation

  • Blanch the cauliflower, avoiding the stalk, cool and boil with water and salt.
  • Dry in the oven and mash with cream and butter.
  • Season with salt, fill the siphon and load.
  • Serve hot at 65ºC