What do you think about surprising people this Christmas with a delicious cauliflower and pear cream?! Adding fruits to vegetable creams enhances the creamy texture and adds exceptional flavour that will leave your guests astounded. Pear smooths out the cauliflower flavour by adding a sweetness that this vegetable lacks, meaning that everyone will love it. It is also a perfect way to use up any ripe pears at home; there is no need to always end up making something sweet with your fruit. You can use any wine to soak the vegetables, but cava adds a special something that will raise this incredible cream to premium level.
Productos con los que prepararla
Ingredients
- 400 g of chopped cauliflower + 50g of sliced cauliflower.
- 2 ripe conference pears (peeled and diced)
- 2 leeks
- 1 clove of garlic
- 50 ml of cava or sparkling wine
- 50 g of olive oil
- 250 ml of soya milk
- 250 ml of vegetable stock
- salt and pepper
Instructions
- Insert the blade accessory into the workbowl of your ChefBot. Add the garlic, leeks and 400g of cauliflower. Set for 10 seconds, speed 7
- Remove the blades and insert the spatula accessory. Add the oil and set for 12 minutes, 90ºC, speed 2.
- Add the pears and cava. Set for 90ºC, speed 2, 15 minutes.
- Open the ChefBot and add the vegetable stock. Set for 100ºC, 30 minutes, speed 2.
- Add the soya milk, salt and pepper. Set for 90ºC, 15 minutes, speed 2.
- Remove the spatula accessory and insert the blades into the workbowl of your ChefBot. Shred at speed 4 for 1 minute to obtain the desired creamy texture.
- Repeat this step if necessary to get a lovely thin cream. Salt to taste.
- To serve, add the grilled cauliflower slices, chopped chives, toasted almonds or blueberries for colour and contrast.”