Gateau de Chouxfleur Tiede aux Poireaux - Warm Timbale of Cauliflower and Leek (v)
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|This recipe serves 8 people
Bring 2 to boil, adding 6 and 7. Then add 1 until cooked throughout.
Remove 8 florets of the cauliflower and put aside for later.
Drain the milk and save for later use. Blend the remaining 660g of cauliflower until completely puréed.
Take 85g of the milk and crack and mix 4 to it.
Check the seasoning is to your taste.
Cook 5 in boiling salty water until cooked throughout.
Take a ramekin dish, and grease with butter.
Use the leaves of the leek to line the bottom of the ramekin.
Fill the ramekin with the puréed cauliflower mix. Take one of the eight florets put aside earlier, and place it in the middle of the mix, out of sight but not touching the bottom. Sprinkle 3 on top.
Prepare eight ramekins in total in this way.
Fill a baking tray with water and place the ramekins evenly spread out. Cook at 150°C, for 30-40 minutes
To test, place a knife into the centre of the ramekin and if cooked there will be no liquid running off the knife. If you have a probe, 83°C is optimal.
For the dressing, cook 8 throughout, and place in a tall metal pot. Add 9 with 12 and blend with a stick blender. Whilst blending slowly pour in 10. Season to taste with 11.
Take the gateau out of the ramekin, and place on a suitably warm plate. If in season, use some raw brussels sprout leaves and encase a roasted cherry tomato or a cauliflower floret within 3 leaves.
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