Cauliflower Cheese Panna Cotta


Cauliflower shares the same heritage as sprouts, cabbage and kale but is unique in that it is the only one that produces a flower in the form of its white curd. Cauli’s are available in many different varieties such as Romanesco, and can be found in varying colours such as green, purple, brown and yellow.

Cauliflower Cheese Panna Cotta

Serves 4
Finely chop 300g of cauliflower and place in a medium pan along with 300ml milk, 400ml double cream, 1 bay leaf, sprig of thyme and 40g of gruyere cheese and simmer for 5 minutes to infuse the cream. Season to taste and strain through a fine sieve. Soak 6 leaves of gelatin in some cold water and add to the warm cream mixture. Transfer to dariol moulds and allow to cool before refrigerating for 3-4 hours till set.

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