Cauliflower Panna Cotta with Salmon Roe

from Tammy's Tastings

from Bite Size, Elegant Recipes for Entertaining

via Anne Halsted, Mary Lonergan, Wells Whitney and Dick Lonergan

makes 10 small tastes

7 ounces cauliflower florets (from about 1/2 small head)

1/2 tablespoon unsalted butter

1 cup heavy cream

1/2 envelope (1 teaspoon) unflavored gelatin

fine sea salt

freshly ground white pepper

1/2 ounce salmon roe

Cut the cauliflower into small pieces and place them in a pot. Add the butter and just enough water to cover about one third of the cauliflower. Cover and bring to a simmer over medium heat. Remove cover and stir. Simmer covered until the cauliflower is very tender, about 10 to 12 minutes. Drain off water and
purée the cauliflower in a food processor.

Place the cream in a small saucepan and sprinkle the gelatin over it. Let sit for 4 or 5 minutes and then bring to a simmer, stirring, over medium-low heat to dissolve the gelatin. Remove the saucepan from the heat and let the cream cool to room temperature. Then gently mix it into the cauliflower purée. Pass the mixture through a fine sieve into a bowl and season to taste with salt and pepper.

Place ten 2 1/4-ounce cordial (or shot) glasses on a tray to make them easier to move in and out of the refrigerator. Pour mixture into each glass, leaving some room at the top. Cover the top of the glasses with plastic wrap and refrigerate until completely chilled. This is best if it is done a day ahead.

A few minutes before serving, remove the glasses from the refrigerator and garnish each with 1/4 teaspoon of salmon roe. Serve while still cold with demitasse spoons.

The salmon roe is an elegant touch that adds just the right amount of saltiness to punch up the taste of the cauliflower. If you don’t like salmon roe, garnish the panna cotta with a bit of nutmeg, a few shreds of crisped prosciutto and a scattering of snipped chives. And you can serve slightly bigger portions in small wine or cosmo glasses for a first course.