Pureed Cauliflower «

Jul 26th, 2010 by Denise Appel

PUREED CAULIFLOWER

By Denise Appel Published: July 26, 2010

Yield: 2 quarts

Ingredients

4 cups heavy cream
2 vanilla beans split and beans scraped
1 cup honey
6 egg yolks
3 cups mascarpone

Instructions

Heat cream, honey and vanilla beans until boiling.
Slowly temper the egg yolks by whisking in cream mixture.
Return to stove, stirring constantly over medium low heat until the mixture is thickened and reaches 177 degrees (or until the mixture coats the back of a spoon).
Strain mixture through a fine mesh strainer into a bowl set in an ice bath.
Whisk in mascarpone.
Once cooled, process in ice cream maker.

Course: Side Dish

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Posted in Recipes

One Response to “Pureed Cauliflower”

lemasterchef says:

November 20, 2010 at 10:55 pm

I’ll try the recipe.
where is the cauliflower

Reply

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Pureed Cauliflower

PUREED CAULIFLOWER

Ingredients

Instructions

One Response to “Pureed Cauliflower”

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