Cauliflower Gratin with Anise Blossom, Compote of Kumquats and Cardamom Leaves
Ingredients
- 1 cauliflower
- 300 ml milk
- 1 basket Anise Blossom
- Clarified butter
- 4 Cardamom Leaves for plating
For the napping sauce:
- 500 gr of reduced cooking liquid
- 1 basket Anise Blossom
- 2.5 gr gelatin
- 5 gr albumin
Kumquat compote:
- 1 kg kumquats
- 200 g sugar
- 3 Cardamom Leaves
Method
- Clean the cauliflower and cut 4 beautiful 'flowers'.
- Boil them in water and 50% milk with infusion of Anise Blossom.
- Gratin them brushed with clarified butter in salamander or grill oven.
- Place in a siphon the ingredients for the napping sauce.
- Load with 3 gas charges.
- Keep in the roner at 63° C before serving.
- Blanch the kumquats 3 times.
- Add 200 gr of water, 200 gr of sugar and 3 Cardamom Leaves.
- Keep in a candied container for a week.
- At the time of serving, beat with a knife.
- Serve by placing the hot cauliflower on the previously heated Cardamom Leave to release the aromas.
- Drizzle with the hot sauce.
- Serve the compote on the side and garnish with Anise Blossom flowers.
Recipe: Matteo Rizzo - Restaurant Il Desco
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