Velvety cauliflower, Saint-Jacques studded white truffle

Input or appetizer, here is a delicious recipe for cream of cauliflower, Saint-Jacques studded with white truffle Sonia Ezgulian.

The best time tasting s’lasts from November to March for Saint-Jacques.

Ingredients for 4 people 

  • 1 small cauliflower
  • 50 cl milk
  • 25 cl cream
  • 50g salted butter
  • 8 nuts Saint-Jacques
  • 1 small truffle White *

Recipe of cream of cauliflower, Saint-Jacques studded with white truffle

  • Cut the white truffle sixteen sticks of two centimeters in height.
  • Finely chop the rest of the truffle.
  • Make a small incision in nuts St. Jacques with a knitting needle, slide some two "nails" of truffle.
  • Blanch the cauliflower cut into four for ten minutes.
  • Drain and soak them in milk and cream mixture.
  • Season with salt and pepper, simmer for about ten minutes before mixing and pass the soup through a sieve.
  • Keep warm time to fry over high heat thirty seconds on each side, the Saint-Jacques in salted butter.
  • Arrange the Saint-Jacques on cream poured into a small bowl and eat hot.

© N.CARNET / CNIEL