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FESTIVE SEASON cauliflower veloute with caviar recipe
INGREDIENTS FOR 4 PERSONS
- 125g Oscietre caviar
- 500g cauliflower
- 20cl liquid creme fraiche / liquid cooking cream
- cress
- salt & pepper
METHOD
1- Cook the cauliflower in boiling water for ten minutes. When it is cooked, mix it by gradually adding cream, salt and pepper.
2- Serve this velouté cold individually in a bowl, add cress and a nice spoonful of caviar.
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