Cauliflower espuma, braised veal cheek and purple cauliflower

Name: Cauliflower espuma, braised veal cheek and purple cauliflower
Ingredients: 40 g Sambai; 400 g Water; 1 kg Cauliflower; 250 g Egg white; Salt and pepper; Sous-vide prepared veal cheek; Lime; Purple cauliflower; 100 g Unsweetened whipped cream; Butter; Beech mushrooms

Cauliflower espuma, braised veal cheek, and roasted and grated purple cauliflower.

Ingredients

40gSambai

400gWater

1kgCauliflower

250gEgg white

Salt and pepper

Sous-vide prepared veal cheek

Lime

Purple cauliflower

100gUnsweetened whipped cream

Butter

Beech mushrooms

Preparation

Put the cauliflower, sambai, water, and cream in a blender or food processor and blend until smooth.
Bring to a boil and let simmer gently for 2 minutes.
Strain through a sieve and season with salt and pepper.
Let cool down to about 60°C, mix in the egg white, and pour into a siphon.
Keep warm au bain-marie at about 60°C.
Fry the veal cheek in olive oil with a little butter and season with salt and pepper.
Blanch a small portion of the purple cauliflower briefly and cut into small florets.
Pipe the cauliflower espuma in the center of the plate.
Sauté the beech mushrooms in olive oil and season with salt and pepper.
Arrange some small purple cauliflower florets around the espuma.
Shred a small portion of the fried veal cheek and place on the purple cauliflower florets.
Place the fried veal cheek in the center on top of the espuma.
Just before serving, grate a little raw purple cauliflower and some lime zest over the dish.