Ingredients for - Cauliflower mousse with cream
How to cook deliciously - Cauliflower mousse with cream
1. Stage
Pour the cauliflower with milk. Boil it.
2. Stage
Boil the eggs. Soak the gelatin.
3. Stage
Cooked, hot cauliflower, eggs, mascarpone (I replaced it with fat sour cream), salt, pepper, squeezed gelatin put into one bowl and beat with a blender.
4. Stage
Next, the mousse can be placed in cremations, either in a large oblong shape or in silicone molds. Place in the refrigerator until completely solidified.
5. Stage
For the crème chantilly. Put the smoked salmon pieces in the cream, boil and remove from the heat. Cover tightly with a lid and you can even wrap it to let the cream stand well. Then place in the refrigerator to cool well.
6. Stage
Next, remove the salmon from the cream and set aside. Whip the cream into a puffy cream. Transfer to a bag with a star nozzle.
7. Stage
Serve the frozen mousse. Place the cream of Chantilly on the surface and garnish with greenery.
