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