Recipe: Cauliflower Cream with Salmon Roe

Set aside 6 tiny florets of cauliflower.

1 Mix your gelatin with your cold cream and heat gently while stirring, then transfer to your blender.

2 Add your cauliflower, your heavy cream, season with salt and pepper, and blend for 1 minute.

3 Pour this still-warm mixture halfway up into nice glasses or even small bowls, then refrigerate for 2 hours.

4 Then and only then, place the salmon roe in the center of each verrrine and arrange the small cauliflower florets on each side with a sprig of dill on top.

Note: One of our greatest French chefs once had the idea of pairing cauliflower with caviar, it's simply brilliant in flavor. You can always replace the salmon roe with these small black roe.