Cauliflower
Custard with Butter Browned Cauliflower,
Fried Cauliflower Mushrooms and Lamb Demi Glace
By Executive
Chef Gary Roth, Los Altos Country Club, Los
Altos, CA
Made
with:
CulinArte Lamb Demi Glace
Ingredients:
1 head of Cauliflower
2 heads Cauliflower Mushroom (8 portions)
1 cup Lamb Demi Glace
3 tbls. Butter (sweet)
1 cup Cream Heavy
3 Eggs (whole)
2 Eggs (whites only)
1 Pinch Nutmeg
2 cups Extra Virgin Olive Oil
9 Rosemary Sprigs
TT Salt and White Pepper
6 Garlic Cloves (sliced thinly lengthwise)
For
Custard:
Cook half a head of cauliflower in salted water
until just overdone. Puree in food processor
until very smooth. Mix eggs, egg whites, nutmeg,
cream and pureed cauliflower together. Season
with salt and white pepper. Pour into 8 small
ramekins which have been coated with mold release
spray. Steam over simmering water covered with
aluminum foil until set about ten minutes. Cool
down slightly and release from mold. Keep warm
until plating.
For
Butter Browned Cauliflower:
Cut cauliflower flowerettes into 4 of an inch
slices and slowly over medium heat, cook them
in whole butter. Remove when tender. Drain.
Salt.
For
the Cauliflower Mushrooms:
Heat Extra Virgin Olive Oil in small pan. This
is going to be a shallow fry. Fry the garlic
chips until lightly golden. Drain. Salt. Reserve
for Porcini Tart recipe. Shallow fry the cleaned,
dry cauliflower mushrooms in batches until crisp.
Drain. Salt. Also fry the rosemary sprigs briefly
to make them more aromatic. Reserve one fresh
sprig for later use.
For
the Lamb Demi Glace by CulinArte:
Heat the CulinArte Lamb Demi Glace with several
pieces of sliced fried garlic, and a sprig of
fresh rosemary. Reduce to syrup consistency.
Season with salt and black pepper. Strain. Keep
warm.
To
Assemble:
Arrange the browned cauliflower in a circle.
Carefully place custard on top. Place fried
mushroom on top of custard using the rosemary
for support. Sauce around the outside of the
composition with lamb demi glace.
More
Chef Recipes:
Abalone
Mushroom Canneloni with Braised Short Ribs,
Apples and Ginger with a Sherry Syrup
Almond
Financiere with Candy Cap Mushroom Confit,
Coffee Poached Pears, Mascarpone Truffle Gelato,
and Black Tea Crème Anglaise
Cauliflower
Custard with Butter Browned Cauliflower,
Fried Cauliflower Mushrooms and Lamb Demi Glace
Cumin
Crusted Lamb Loin with Coriander Basmati Rice
Lundberg
Family Farms Lobster Mushroom Risotto with Fresh
Pumpkin
Lobster
Paella
Maine
Lobster, with Grilled Matsutaki Mushrooms, and
Buckwheat Jus
Porcini
Tart with Goat Cheese and an Arugula Salad
Spinach
Tortellini with Castelfranco and Gorgonzola
Veal
Fillet with Organic Wild Rice, Baby Vegetables
and Morel Mushroom Jus
Venison
Carpaccio with Sautéed Foie Gras,
Chanterelles, Caramelized Figs and Port Demi
Glace
Wild
Mushroom Cappuccino
Other
Related Links:
Cooking
with Wild Mushrooms
The
Secret's in the Rice
Executive
Chef Gary Roth - Bio
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