Added by Kye | Tue 18 Sep 2012 @ 18:09
Eaten hot present in warmed bowls and add a little paprika.We serve this crème chilled in verrines topped with fish eggs and a little paprika.
Cauliflower: 450 g
Juice of one lemon
heavy cream 25 cl
Chervil: 0.5 bouquet
Peel and cut potatoe into cubes, cook in boiling salted water.
cook the cauliflower in boiling water for 5 mins, drain then cook for 20 minutes in boiling salted water with lemon juice.
Drain, pass the potatoes and cauliflower in the mixer, pour into a large saucepan, heat over low heat, gradually diluting with hot broth, cream, pepper.