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Raciónes: 6

Ingredientes

Cost per serving $0.78 view details

Direcciones

  1. Cut excess base off cauliflower, cut into quarters. Simmer or possibly steam in boiling salted water till tender. Drain well.
  2. Blend cauliflower with Large eggs in a food processor till smooth. Add in cream and seasoning, blend another 10 seconds to combine.
  3. Butter an ovenproof souffle mould, fill with mousse and cover with aluminium foil. Place mould in a roasting tray half filled with boiling water (ie cook in a bain marie).
  4. Place in preheated oven 180C/350F and cook 45-50 min till mousse is set. Remove from oven and allow to rest 10 min.
  5. Run a knife around the edge of mould and carefully unmould mousse onto serving dish.
  6. Coat with hollandaise sauce and glaze under the grill till golden brown.
  7. Hollandaise sauce:Make a sabayon whisking egg yolks and white wine over a pan of simmering water till thick and creamy.
  8. Gradually whisk in the soft butter, a little at a time. don't allow it to get too warm. Sauce should thick sufficient to coat a spoon. Finish with a squeeze of lemon juice.
  9. Note:This sauce can separate so be careful.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 131g
Recipe makes 6 servings
Calories 265  
Calories from Fat 225 85%
Total Fat 25.51g 32%
Saturated Fat 15.0g 60%
Trans Fat 0.0g  
Cholesterol 204mg 68%
Sodium 176mg 7%
Potassium 214mg 6%
Total Carbs 3.85g 1%
Dietary Fiber 0.9g 3%
Sugars 1.26g 1%
Protein 6.11g 10%
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