Difficulty:[usr 2]
Trim the cauliflower and cut it into florets, cook them in boiling salted water rather "al dente". Refresh. Drain. Put in a dish with 2 tablespoons of butter and sauté the cabbage until golden brown, sprinkle with brown sugar and gently caramelize over very low heat. Put in the blender, there should be about 250 g of puree.
Whip 125 g of whipping cream.
Soften the gelatin in a little cold water.
Add the curry to the chicken stock and reduce it by half. Add the hand-squeezed gelatin and whisk. Pour into the cauliflower purée, add the remaining cream and the tabasco. Salt and pepper. Then add the rest of the whipping cream
Fill the small molds of your choice with this device. Chill at least 2 hours before unmolding onto plates
Meanwhile, reduce the tomato coulis by half and winnow, adding the remaining butter.
Coat the aspics with this sauce.
The Culinary Ideas of Chef Hubert
