Starters

Recipe

1. Clean the cauliflower by removing hte outer leaves. Separate the florets from the stem and cut the larger ones in half. Finely slice the shallots.
2. Melt the butter in a large saucepan, then gently sauté the shallots and cauliflower florets without letting them burn. Season with salt and a little sugar. Deglaze with the vermouth,allow it to reduce, then add the EKABE whipping cream.
3. Cover the cauliflower and cook for 20 minutes until tender. Season with lemon juice, 5 minutes before the end of cooking.
4. Using a blender, purée the cauliflower until very smooth. Pass through a fine sieve and leave to cool slightly. Add the egg yolks and mix well.
5. Divide the mixture between heatproof ramekins. Place them in a deep baking tray and fill the tray with hot water until it reaches just below the rims of the ramekins. In a preheated oven, place the baking tray on the second shelf from the botton and bake the crème brûlées at 130°C (fan-oven) for 30 minutes. Once out of the oven, allow them to cool, then refrigerate for 2 to 3 hours.
6. Sprinkle the ramekins with brown sugar and caramelise the crème brûlées using a kitchen blowtorch. Allow to cool for about 1 minute so the caramel sets, then serve.