Cauliflower Panna Cotta with Olivada and Pickles

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Cauliflower Panna Cotta with Olivada and Pickles

Cauliflower Panna Cotta with Olivada and Pickles

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Introduction

Although panna cotta is usually associated with a traditional dessert, we see it as a preparation that provides us with a deliciously unctuous texture. With this dish, our idea is to complement the mild taste of the cauliflower with the personality of the pickles and the olivada to achieve a result that is fresh and light yet bursting with flavour.

Ingredients

For the panna cotta:
1 cauliflower (weighing around 500 g)
50 g cream
Salt and white pepper
4 g of Iota carrageenan (or 3 sheets of gelatine)

For the olivada emulsion:
25 g olive oil
25 g water
50 g olivada (black olive purée)

For the garnish:
120 g of pickles such as: cauliflower, onions, capers, green and black olives, gherkins, small peppers
Fennel, dill, chervil or tarragon leaves

What you need

Induction cooktop with temperature control
Hand blender
Savarin moulds
Blender
Kitchen squeeze bottle or small icing bag

Preparation

Cauliflower Panna Cotta with Olivada and Pickles

General Information

85ºC / 45 min
Milk, fish (gelatine sheets)
4 servings

Preparation

Cauliflower Panna Cotta with Olivada and Pickles

Step 1

Clean the cauliflower, separate the outer leaves and chop the leaves and the head into pieces.

Step 2

Heat in water at 85ºC for 45 minutes: the aim is for it to be very soft.

Step 3

Strain and blend with the cream, the iota (and a little of the cooking water if necessary) until a very fine purée is obtained. Add salt and pepper to taste.

Step 4

Place in a cooking pot and cook until the purée reaches some 80ºC to ensure that the iota melts completely.

Step 5

Remove from the heat then fill the moulds and leave to cool in the refrigerator for at least 2 hours.

Step 6

Emulsionar la olivada con el aceite de oliva y unas gotas de agua.

Step 7

Chop the pickles into small pieces.

Step 8

Place the panna cotta in the centre of the dish. Make a circle with the emulsion and place a little at the centre of the panna cotta. Decorate with the pickles. Complete by decorating with the herbs.

Notes

If using gelatine instead of iota carrageenan, it is only necessary to soak the gelatine well in cold water to hydrate it. Then rinse it and melt it in the hot purée (it won’t be necessary to heat the purée much because the gelatine starts melting at 37ºC, but we advise working with somewhat higher temperatures to prevent any lumps forming).
The cauliflower can also be cooked sous vide.