Amuse Bouche- Truffled Cauliflower Sphere
We had an amuse similar to this cauliflower sphere during our Foodbuzz dinner at TRU. The intense burst of cauliflower flavor from the amuse left us wanting more. So now that we have loads of truffle oil and the powders to create spheres, why not recreate it?
1/2 head of cauliflower
2 cups heavy whipping cream
1 g alginate
5 g calcium chloride
500 ml water
- Wash and chop up the cauliflower
- Place the cream and cauliflower in a pot and simmer on low. (Be careful as the cream can boil over if the heat is too high. Keep an eye on it)
- Simmer until the cauliflower is tender
- Transfer to a blender and puree (Be careful, hot liquid in blender can cause the sauce to erupt. Open the top a little and place a towel over it to prevent spillage)
- Add salt to taste
- Pour the puree into another container and measure out 200 ml of the puree.
- Place the puree back into the blender and with it on, add the 1 g of alginate
- Pour and scrape the puree into another container and add truffle oil to taste
- Mix well and let is sit in the fridge for 4 hours or overnight so the bubbles can rise to the top
- When the puree is ready for spherification, add 500 ml of water and 5 g of calcium chloride in a bowl. Have another bowl of water for rinsing.
- Transfer the puree into a squeeze bottle. You might have to warm it a little to make it runny again.
- Using a 1/2 tsp measuring spoon, dip it into the calcium chloride solution. Squeeze the puree into the measuring spoon until full, then slowly lower the whole spoon into the calcium chloride solution. Shake gently and the sphere should come right off.
- Let the sphere sit in the solution for about a minute, then transfer it the water bath to remove any of the calcium solution.
- Remove and drain from the water bath and serve immediately in a spoon with chive tips on top
ating. I’ve had baked mac and cheese before, but this is definitely the best I’ve ever had! And the generous amounts of truffle oil didn’t hurt either.
I had just started setting up this photoshoot when my sister dropped off my energy-filled nephew to hang out with us for the afternoon. So I took this photo as fast as I possibly could. The mac and cheese doesn’t look overly appetizing. In fact, it looks kind of gross, but I guarantee that this martha stewart perfect macaroni and cheese recipe + truffle oil is now my new standard. Even my 2 year old nephew gobbled it up and gave me his toothy grin of approval. MMMMhmmm.