Cauliflower and White Chocolate Ice Cream
10 servings
120 minutes
Cauliflower and white chocolate ice cream is a bold experiment of Italian cuisine that combines the tenderness of white chocolate with a light vegetable freshness. The inspiration for this recipe comes from a passion for discovering new flavor combinations. Its texture is airy and velvety, while the combination of chocolate sweetness with the subtle nutty note of cauliflower surprises and captivates. Caramelized bread adds crunch and depth, while vanilla puree provides a soft creamy note. This dessert impresses not only with its sophistication but also opens new facets of culinary art. It is perfect for tasting at a dinner with gastronomy enthusiasts, astonishing them with its unusual balance of flavors. The finishing touch is fresh berries and watercress salad, adding brightness and refreshing contrast.
1
For cauliflower ice cream, combine 175 g of cauliflower and 375 g of cream in a saucepan, bring to a boil, and cook for 12 minutes. Remove from heat, cover, and let steep. Strain the cream – you should have 250 ml left. In a bowl, whisk 180 g of egg yolks with 125 g of sugar. Bring 500 ml of milk to a boil and gradually whisk it into the yolks. Return the mixture to the heat and cook on low until thickened. Pour the hot cream over chopped white chocolate, stir until melted. Add the cream. Strain the mixture, cool, and transfer to an ice cream maker. Churn according to instructions, then transfer the ice cream to a container and place in the freezer.
- Cauliflower: 400 g
- Cream 35%: 425 ml
- Egg yolk: 240 g
- Sugar: 350 g
- Milk: 875 ml
- White chocolate: 250 g
2
For caramelized bread, preheat the oven to 200 degrees. Combine butter and honey in a saucepan and heat over medium heat. Add the crumbled baguette and mix with a spoon. Place the bread on a silicone mat or parchment and put it in the oven for 10 minutes. Reduce the temperature to 80 degrees and keep the bread crumbs for another hour until they become croutons.
- Butter: 150 g
- Honey: 100 g
- French baguette: 0.3 piece
3
For the vanilla puree, place the remaining cauliflower and vanilla (seeds and pod) in a saucepan, pour in milk, and bring to a boil. Reduce the heat and cook, covered, for 10-15 minutes. Drain the florets in a colander and remove the vanilla pod. Blend the cauliflower, adding 50 g of cream and 45 g of sugar. Pass the puree through a sieve and cool before use.
- Cauliflower: 400 g
- Vanilla pod: 1 piece
- Milk: 875 ml
- Cream 35%: 425 ml
- Sugar: 350 g
4
For the nutmeg sponge cake, preheat the oven to 180 degrees. Whip the egg whites to soft peaks, gradually add 90 g of sugar, increase speed and continue whipping to stiff peaks. In a separate bowl, beat the yolks with the remaining sugar until creamy, then add flour and nutmeg. Fold in a third of the egg whites, then gently add the remaining whites using a silicone spatula. Pour the batter into a parchment-lined pan and bake for 25-30 minutes (check doneness with a wooden stick). Allow the sponge cake to cool completely before tearing it into small pieces.
- Egg white: 200 g
- Sugar: 350 g
- Egg yolk: 240 g
- Wheat flour: 40 g
- Ground nutmeg: 0.3 teaspoon
5
For serving, place a culinary ring in the center of the plate and add some vanilla puree inside. Form quenelles from the prepared ice cream and place them on top. Arrange pieces of biscuit nearby, and sprinkle the quenelles with caramelized bread. Decorate the dessert with raspberries and watercress.
- Watercress: 0.3 bunch
- Raspberry: 90 g
- French baguette: 0.3 piece