| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Starter, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 100 |
g |
Butter |
| 125 |
g |
Sifted Plain Flour |
| 4 |
|
Eggs |
| 125 |
g |
Grated Red Cheddar |
| 100 |
g |
Gruyere Cheese |
| 575 |
ml |
Water |
| 150 |
g |
Cooked Cauliflower; (chopped) |
|
|
Salted Pepper |
| 200 |
g |
Cooked Cauliflower |
| 70 |
ml |
Whipping Cream |
| 100 |
ml |
Sherry |
| 100 |
g |
Sugar |
INSTRUCTIONS
CAULIFLOWER PUREE
SHERRY CARAMEL
1. The preparation is similar to that of choux pastry but allow the mixture
to cool a little before adding the cheese.
2. Bring the water and butter to the boil.
3. Add the sifted flour and beat in with a wooden spoon until the mixture
leaves the side of the pan. Remove from the heat.
4. Beat the eggs together and add to the mixture in three stages, beating
well each time.
5. When the mixture is warm, add cheese, cauliflower, salt and pepper.
6. Deep fry in hot oil until just runny in the middle.
Cauliflower Puree
7. Puree the cauliflower in a processor. Bring cream to the boil and allow
to thicken before adding to the puree. Season with salt and pepper and
place on the plate with the fritter.
Sherry Caramel
8. Boil together until caramelised. Add a little water and remove from the
heat. Pour around cauliflower puree.
Converted by MC_Buster.
NOTES : Chef:Paul Heathcote
Converted by MM_Buster v2.0l.
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