Cauliflower foam, white chocolate ganache served with vanilla and coconut ice cream

Preparation time: 25 min

• Cauliflower purée

  Place the cauliflower florets in the milk and bring to a boil. Once it boils, lower the heat to simmer and cook until the cauliflower nearly falls apart. Place the cauliflower in the bar mixer with a small quantity of milk and blend for 2 minutes. Place the purée in the fridge and cool before continuing the process.

• Cauliflower foam

  Place the milk, cauliflower and vanilla in a pot and bring to a boil. Place the mixture through a fine mesh sleeve and keep the milk part. Temper the eggs with some of the warm milk (pour a little bit of the milk on the yokes while whisking). Mix well and place again in a pot and cook the mixture until it thickens slightly. Put the cream in a bar siphon and add two cartridges of Co2 and keep in the fridge until it cools completely.

• White chocolate ganache

  In a bowl, whisk the eggs and sugar until they become creamy. Bring the milk to a near boil and pour over the white chocolate. Pour that mixture on top of the eggs and beat until well combined. Reserve the preparation in the fridge until it cools down completely.

• To serve
  Toast the coconut in the oven for 5 minutes. In a small serving bowl, add the white chocolate ganache at the base and top with the cauliflower foam.Add a dollop of coconut ice cream on top and serve immediately.