We started with the reserved dairy from the encapsulated cauliflower. We weighed it and seasoned it with 0.5% salt. We also calculated 0.4% iota carrageenan and 0.1% kappa carrageenan. We sheared the carrageenans into the dairy in the blender. After 15 seconds, we poured the mixture into a medium pot set over medium heat. We cooked the dairy, stirring, until it reached 80°C to fully hydrate the carrageenans. We strained the cauliflower base and dispensed it into bowls. We cooled the cauliflower at room temperature for 15 minutes and then refrigerated it to set the gel. The texture is smooth, rich, and creamy. It is reminiscent of a baked egg custard with all of the richness and no eggs. After tasting our sample, we reserved the remaining bowls of cauliflower custard to finish the dish.
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