Entremet of Cheddar Cauliflower- florets, blossom, floral heads & petals, Green Pea- whole baby pods & podded peas, with a White wine & cheese sabyon, and olive oil leaf herb.
This little in between course taster is another of late winters backlog. Harvested entirely from our garden these are some of the rewards of late winter. The cauliflower has many other edible parts other than just the florets such as the blossom and even the leaves can be eaten. Vegetable flowers can bring colour and decorative elements to a dish and in some cases such fennel and dill, the pollen from the flowers is collected and adds strong fragrance to a dish. I set about making this one after gathering the edibles from the garden by blanching the cauliflower florets in boiling water, vinegar and some sugar and salt before draining and placing into an ice bath to chill. Next I made the sabyon which is traditionally a custard made using wine or champagne instead of milk, typically used as a sauce in a desert I've changed things up a bit and made a sabyon for a savoury application. This was made by whisking in a heat proof bowl moscato white wine, salt, sugar and a little xantham gum to thicken the sauce. I then added egg yolks and whisked to combine before placing over a sauce pan of simmering water, whisking vigorously until frothy and stiff. Adding a little grated cheddar and continued to whisk being careful not to split the sauce, until the sauce held shape and wouldn't fall from the back of a spoon. This was then set aside at room temperature for ten minutes or so and the placed in the fridge to chill. All other elements were served as is and were simply just refreshened with a little olive oil. As the the pea pods are harvested young and come from a sugar snap pea the pods and baby peas are quite sweet when fresh and hold form better, not to mention the crispness and crunch. The plate was finished with some olive oil leaf herb which compliments savoury beautifully.