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Ингредиенты
- 1 x cauliflower, medium
- 4 x Large eggs
- 1 c. cream
- 1 pch nutmeg salt, pepper
- 1/2 Tbsp. butter
- 2 x egg yolks
- 1 Tbsp. white wine
- 100 gm butter
- 1 tsp lemon juice
Инструкции
- Cut excess base off cauliflower, cut into quarters. Simmer or possibly steam in boiling salted water till tender. Drain well.
- Blend cauliflower with Large eggs in a food processor till smooth. Add in cream and seasoning, blend another 10 seconds to combine.
- Butter an ovenproof souffle mould, fill with mousse and cover with aluminium foil. Place mould in a roasting tray half filled with boiling water (ie cook in a bain marie).
- Place in preheated oven 180C/350F and cook 45-50 min till mousse is set. Remove from oven and allow to rest 10 min.
- Run a knife around the edge of mould and carefully unmould mousse onto serving dish.
- Coat with hollandaise sauce and glaze under the grill till golden brown.
- Hollandaise sauce:Make a sabayon whisking egg yolks and white wine over a pan of simmering water till thick and creamy.
- Gradually whisk in the soft butter, a little at a time. don't allow it to get too warm. Sauce should thick sufficient to coat a spoon. Finish with a squeeze of lemon juice.
- Note:This sauce can separate so be careful.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 225 | 85% |
| Total Fat 25.51g | 32% |
| Saturated Fat 15.0g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 176mg | 7% |
| Potassium 214mg | 6% |
| Total Carbs 3.85g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.26g | 1% |
| Protein 6.11g | 10% |
