Caramelised Cauliflower custards served with Garden Pea greens dressed with Barrel aged Fish sauce & Lemon oil .
To make the custards I placed heavy cream, diced cauliflower, salt, cayenne, and cinnamon in a saucepan over a medium heat, I brought this to the boil reducing to a low simmer, covering with a lid. Once the cauliflower was cooked and tender I transferred the mixture to a blender and mixed to form a smooth puree, this was then placed into a small saucepan and brought to a simmer with 1.5% gellan gum whisking to dissolve and disperse the gum. The the puree was then removed from the heat and poured into a plastic mould and placed in the fridge to set. At this time I dressed the pea greens with a little barrel-aged fish sauce and some olive oil mixed with lemon. I kept the pea greens fresh and not cooked to give the dish a little fresh crunch to cut the rich creamy custard. The greens were then plated and ready for the the custards to be re-heated and caramelised. In a medium hot pan I added some olive oil, removing the custard from its mould I sliced the custard into bite sized cubes of which I lightly pan seared one side of the cube before immediately arranging them on to the plate with the pea greens and seasoned with smoked sea salt to serve.