Broccoli soup with spinach
2020-08-13 / test@t
Cauliflower Clouds and Tree Mushroom
Delicate cauliflower in this salad is complemented by a wonderful combination of aromas of woody mushroom and citronet sauce.
Ingredients
- 500 g cauliflower
- 100 g dry white wood mushroom (ram mushroom)
- 25 ml olive oil with white truffle
- coarse sea salt
- 50 ml vegetable oil
- 10 ml lemon juice
- 5 g caster sugar
- 1 g of salt
STEP-BY-STEP COOKING RECIPE
Step 1
For the sauce, whisk the butter, lemon juice, icing sugar and salt until smooth.
Step 2
Boil the mushroom in 2 liters of drinking boiling salted water, 4 minutes. Place in a strainer and quickly transfer to ice water. Cool and dry completely. Divide into pieces, remove the core.
Step 3
Disassemble the cauliflower into inflorescences. Use a sharp knife or vegetable to cut into slices of 2 mm. Transfer immediately to a container of cold water and ice. Refrigerate for 4 hours. Slices should curl up.
Step 4
In a deep bowl, combine the tree mushroom and dried cauliflower slices with salt, pepper, truffle oil and citronet sauce. Stir with your hands. Divide into bowls and garnish with sea salt.
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