Difficulty: Medium
Trim the cauliflower and cut into florets. Cook in boiling salted water until al dente. Refresh under cold water and drain. Sauté in 2 tablespoons butter until golden. Sprinkle with brown sugar; caramelize gently over low heat. Blend to a purée (about 250 g).
Whip 125 g whipping cream to soft peaks.
Soften gelatin in cold water.
Infuse poultry stock with curry and reduce by half. Squeeze gelatin dry, dissolve in hot stock. Pour into purée, add whipped cream, remaining cream, Tabasco; season with salt and pepper.
Fill small molds; chill 2+ hours. Unmold.
Reduce tomato coulis by half, strain, whisk in 2 tablespoons butter. Spoon over aspics.
Recipe from Chef Hubert's Culinary Ideas
