Cauliflower mousse
Ingredients
- 200 g cooked cauliflower
- 100 g Greek yogurt
- 100 g crème fraiche (or soured cream)
- 250 g whipping cream
- 1 sachet powdered gelatin
- salt, white pepper, pinch of nutmeg
Method
- Mix cooked cauliflower with yogurt and crème fraiche, finely puree mixture; pass through sieve and season to taste. Soak gelatin in a little water, heat gently until gelatin dissolves. Slowly pour into cauliflower puree while stirring constantly, set mixture aside. Whip cream and fold into cauliflower mixture. Refrigerate for several hours until set (overnight) before serving.
Variations
Works well served with other (cold) vegetable purees or sauces.