Cauliflower mousse with caviar beluga

CAULIFLOWER MOUSSE A00004 BELUGA CAVIAR INGREDIENTS for 4-6 PEOPLE 1 small cauliflower, 1 lemon, 1 and 1/2 sheet of gelatine, 1 dl and 1/2 chicken broth, 100 g of fresh cream, 4 teaspoons of Beluga Caviar, salt.

Use only the florets, eliminating the hard parts.

Wash and cook for an hour in salted boiling water acidulated with lemon juice.

Care to keep the flame low: the water should simmer, don't boil much strong to grind into tiny pieces the florets.

Meanwhile, soak the pitch glue in cold water, squeeze it between your hands and let it dissolve in the broth.

Remove the florets from the cooking water, throw those hands in very cold water and drain very well.

300 g Pesatene and passed this amount of cauliflower vegetable mill or blender.

Together the past to broth with fish glue.

Whip the cream and add it to the past, stirring gently with a wooden spoon from top to bottom, without flapping.

Spread the mousse in individual cups and complete spraying of caviar.