Cauliflower Gratin with Anise Blossom, Compote of Kumquats and Cardamom Leaves


  • 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


  • 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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