CAULIFLOWER CREAM WITH SPHERIKA SMOKED HERRING PEARLS

INGREDIENTS

  •  500g cauliflower
  •  1L chicken broth
  •  1dl cream
  •  Extra virgin olive oil
  •  55g jar of Spherika herring Pearls
  •  2 pinches curry (mild or spicy)
  •  Salt and black pepper

PREPARATION

  1. Heat the chicken broth in a pot. Separate the cauliflower florets and add them to the broth. Cook covered over medium heat for 20 minutes. Once cooked, squeeze into a mixer bowl and mix. Then add the cream, curry, salt and pepper, and continue mixing until it acquires a dense cream texture, smooth and homogeneous. If it is too dense, add more broth.
  2. Serve the cream in bowls. Add a drizzle of extra virgin olive oil and a tablespoon of Spherika herring pearls on top. Serve immediately.
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