Cauliflower with miso and foie gras

Name: Cauliflower with miso and foie gras
Ingredients: 180 g Rice flour; 60 g chickpea flour; 40 g Powdered sugar; 60 g aged or Parmesan cheese; 500 g foie gras; 80 g Butter; 250 g Water; 2 Eggs; 8 g Salt; 10 g Knorr Professional; 500 g Butter; Chicken broth; Cauliflower; Salt and pepper; White miso; Purple cauliflower; 40 g Egg yolk; Romanesco

A recipe that Onno Kokmeijer (Ciel Bleu**) made during his Chef for Chefs masterclass in our HANOS Wholesale stores.The masterclass was made possible in part by Knorr Professional.

Ingredients

180gRice flour

60gchickpea flour

40gPowdered sugar

60gaged or Parmesan cheese

500gfoie gras

80gButter

250gWater

2Eggs

8gSalt

10gKnorr Professional

500gButter

Chicken broth

Cauliflower

Salt and pepper

White miso

Purple cauliflower

40gEgg yolk

Romanesco

Preparation

Make the dough with the rice flour, chickpea flour, powdered sugar, salt, cheese, butter, eggs, and egg yolks. Let it rest in the fridge for 30 minutes.
Roll out the dough to 2 mm thickness, place it in the molds and let rest in the refrigerator for 30 minutes. Bake the molds in the oven at 170ºC for 10 minutes.

For the powder ice, prepare a quarter liter of chicken stock as indicated on the package. Blend the duck liver in the thermoblender and heat it to 45°C.
Add the chicken stock and blend until a smooth mousse forms. Season with pepper and salt and pour the mixture into a Pacojet container. Freeze at -20°C for 24 hours.
Use a Pacojet to turn the frozen mixture into a powder.

Make the cauliflower cream by cutting even florets from the cauliflower and gently braising them over low heat until evenly cooked. Let caramelize slowly.
Place the cauliflower in a sieve and then blend it smooth in a food processor. Adjust the thickness of the cauliflower cream by adding some of the butter.
Season the cauliflower cream with miso, salt, and pepper. Spoon the cream into a piping bag.

Plate the dish: Pipe the cauliflower cream into the tartlets. Spoon some powder ice on top. Finish by grating the three colors of cauliflower over it with a very fine grater.