The cauliflower curry cream is so fine and exquisite that when you try it, it will surely become part of your favorite recipe book.
The base of this cream is a wonderful chicken broth and the curry that I usually use to prepare it is Madras.
You can serve it alone or accompanied by a few buns of Emmental cheese, Swiss cow’s milk cheese, with a mild flavor and are ideal to serve alone or stuffed.
- 1 cauliflower
- 600 ml chicken broth
- 600 ml doble cream
- 1 c.c. Madras curry
- Ground pepper
- 140 g flour
- 4-5 eggs
- 240 ml water
- 100 g butter
- 1 tsp sugar
- 140g Emmental grated cheese
- salt and ground pepper
- Clean the cauliflower and cut it into small pieces.
- Blanch it in boiling water for 5 minutes.
- Strain and refresh.
- Bring the cream and chicken stock to a boil in a saucepan. Add cauliflower and curry and cook over medium heat until tender to the touch (15 minutes approx). Crush very well and strain.
- Reserve until use.
- Preheat the oven to 230ºC.
- To prepare the buns, put the water, butter, a pinch of salt and sugar on the fire. When the butter is melted, turn up the heat (see video) and add the flour. Using a wooden spoon, move the assembly to the fire with force, working the mixture very well for a couple of minutes.
- Remove from the heat and pour the mixture into a bowl and quickly and one by one add the eggs.
- Finally add almost all the cheese, salt and black mill pepper.
- Introduce the dough into a pastry bag with a smooth and wide nozzle and scoop onto a baking tray (see video). Finish by placing the rest of the cheese on the buns.
- Bake for 7 minutes at 230ºC and then at 175ºC for 20 minutes.
- Serve the cauliflower curry cream with the cheese muffins.