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.