Chiffon Cauliflower and Serrano Ham with Tete de Moine Cheese Flower

tete de moine flower w baccon1

Ingredients for 5 glasses

1 pound (3/4 of a cup) of cooked cauliflower
¼ cup heavy cream
2 ounces Serrano ham cooked
5 flowers of Tete de Moine
Salt and pepper

In mixer put the cooked cauliflower (cauliflower cooked in salted boiling water) with the cream, salt and pepper, and mix everything until the mixture becomes slightly frothy. Check the seasoning.

In a small skillet fry the Serrano Ham and drain on absorbent paper.
Spread the cauliflower cream in glasses and put some bacon cooled in each glass. Finish with a Tete de Moine flower.

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Filed under Artisan Cheese, cauliflower, Chef Lippe, Serrano Ham, Tete de Moine

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