Cauliflower mousse with cream

1 . Stage

Pour the cauliflower with milk. Boil it.

2 . Stage

Boil the eggs. Soak the gelatin.

3 . Stage

Cooked, hot cauliflower, eggs, mascarpone (I replaced it with fat sour cream), salt, pepper, squeezed gelatin put into one bowl and beat with a blender.

4 . Stage

Next, the mousse can be placed in cremations, either in a large oblong shape or in silicone molds. Place in the refrigerator until completely solidified.

5 . Stage

For the crème chantilly. Put the smoked salmon pieces in the cream, boil and remove from the heat. Cover tightly with a lid and you can even wrap it to let the cream stand well. Then place in the refrigerator to cool well.

6 . Stage

Next, remove the salmon from the cream and set aside. Whip the cream into a puffy cream. Transfer to a bag with a star nozzle.

7 . Stage

Serve the frozen mousse. Place the cream of Chantilly on the surface and garnish with greenery.