Cauliflower Espuma with Coconut Twist
A light, exotic cloud that opens the palate. A refined start to your dinner with the gentle flavors of cauliflower and coconut.
20m
Prep Time
25m
Cook Time
45m
Total Time
Ingredientsparts
- 350 g cauliflower florets
- 150 ml full-fat coconut milk
- 100 ml vegetable broth
- 1 shallot (finely chopped)
- 1 tsp mild curry powder
- 1 tbsp olive oil
- 1/2 g xanthan gum (small pinch)
- 30 g cashew nuts, toasted and coarsely chopped
- Chili oil or fresh coriander
Instructionsparts
Heat olive oil in a pan and sauté the finely chopped shallot until translucent, about 3 minutes.
Add the curry powder and cook briefly until fragrant, about 30 seconds.
Add the cauliflower florets, coconut milk and vegetable broth. Bring to a boil.
Simmer the cauliflower until very soft, about 15-20 minutes.
Blend the mixture with an immersion blender or blender until silk-smooth. Add the xanthan gum and blend for another 30 seconds.
Pass the mixture through a fine sieve into the 500ml siphon for an ultra-smooth texture.
Close the siphon and charge with 1 N2O charger. Shake well (at least 10 times).
Keep warm in a water bath at maximum 65°C until serving.
Meanwhile, toast the cashew nuts in a dry pan until golden brown and chop coarsely.
💡Tips & Notes
- •The base can be made a few hours in advance and stored in the siphon
- •Make sure the espuma does not get warmer than 65°C, otherwise it may separate
- •Always shake the siphon well before use for optimal results
- •You can also use puffed quinoa or amaranth as a crunchy garnish
- •For a vegetarian version: use vegetable broth; for vegan: ensure all ingredients are plant-based