Chilled Cauliflower Mousse with Black Caviar

Black caviar is a perfect topping for this chilled cauliflower mousse. The caviar is to-preference, but the original recipe calls for Osetra caviar. A perfect appetizer to brighten up any party or if you simply just feel like being classy.

Ingredients

Raw cauliflower flowerets Gold Potato - medium-sized Sea salt Pepper Heavy cream Osetra caviar

1 cup 1/2 - peeled/cut chunks To taste To taste 1/2 cup 2 oz.

Preparation

1. Bring a large pot of salted water to a boil over medium-high heat. Carefully add the cauliflower and potato. Cook until soft, about 25 minutes. Drain then puree in a high-speed blender until perfectly smooth. (Alternatively, pass the drained vegetables through a tamis or fine sieve several times until completely smooth.)
2. Add the mixture to a heavy saucepan, stirring over medium heat for 2-3 minutes to dry out. Be careful not to burn mixture. Season to taste with salt and pepper. Place in a bowl and cover surface with plastic wrap. Chill thoroughly.
3. Whip the heavy cream until firm. Gently fold whipped cream into the cold cauliflower mixture. Spoon into serving dishes. Cover with plastic wrap and chill until ready to serve.
4. When ready to serve, top each dish with a chilled portion of caviar. Serve immediately.

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Recipe Credit: D'Artagnan

Photo Credit: D'Artagnan