HEART OF CAULIFLOWER WITH YOGHURT SAUCE, LEMON GEL AND CAPERS
HEINZ BECK ★★★ MICHELIN
Ingredients 4 servings 4 yield
1 head of cauliflower
50 ml vegetable broth
60 g low-fat yoghurt
100 g water
50 g lemon
Agar Agar, 1 g per every 100 g of liquid
5 caper leaves, in oi
40 g capers
Pomegranate kernels Wild herbs
Credits: Adriano Truscello
Cauliflower Clean the cauliflower, making sure to remove the outer leaves. Leave the cauliflower whole, place it inside a vacuum-sealed bag with the vegetable broth and oil. Cook for 1 hour in a steam oven at 80°C. Once cooked, remove the cauliflower from the bag. Cut the central part into slices and blend the remaining outer part into a smooth, uniform purée.
Yoghurt sauce Using a paper towel, drain the yoghurt.
Mix the drained yoghurt with lemon peel, salt and lemon juice, tasting to season as desired.
Lemon gel Combine the water and lemon juice in proportions of 2/3 and 1/3. Add 1 g agar
agar for every 100 ml of liquid and bring to a boil. Let cool in the fridge, then blend into a smooth gel. Store in a piping bag.
Caper leaves Julienne the caper leaves and set aside.
Caper powder Rinse the capers of their salt. Dehydrate them and blend into a homogeneous powder.
Place the cauliflower on the plate, add a few dabs of the yoghurt sauce and lemon gel. Decorate with julienned caper leaves, hazelnuts and a few pomegranate seeds.
Garnish with a sprinkling of caper powder and Espelette pepper.