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Cauliflower Mousse
Appetizers

Cauliflower Mousse

300 min4 serv.21 февр. 2026 г.

Description

The appetizer is quick and easy to prepare. Who but the French could have come up with such an exquisite yet at the same time very simple dish to make—cauliflower mousse? Simply boil the cauliflower and eggs, add mascarpone, soaked gelatin, and beat until smooth. Now all that remains is to wait for the mousse to set in the refrigerator, and it can be served with parsley sauce and shrimp cream. For more details. Serve with herbs and sauce.

Instructions

  1. 1

    Step 1

    Step 1

    First, prepare all the ingredients.

  2. 2

    Step 2

    Step 2

    Separate the cauliflower into florets and boil until fully cooked; it should pierce easily with a knife.

  3. 3

    Step 3

    Step 3

    Hard-boil the eggs, cool, and peel.

  4. 4

    Step 4

    Step 4

    Boil the shrimp in boiling salted water with parsley and black pepper added. As soon as the shrimp turn pink and float to the surface, they are done—this usually takes no more than 3 minutes from when the water comes to a boil. Peel the cooked shrimp.

  5. 5

    Step 5

    Step 5

    Dissolve the gelatin in the cream according to the instructions on the package.

  6. 6

    Step 6

    Step 6

    When the cabbage is ready, drain all the water and let the cabbage cool. Then briefly process it in the blender bowl together with the eggs.

  7. 7

    Step 7

    Step 7

    Add 250 g mascarpone, dissolved gelatin, salt, and ground pepper. Whisk until smooth and silky.

  8. 8

    Step 8

    Step 8

    Grease molds that can fit in the refrigerator with butter and spoon the mousse into them. Cover with plastic wrap and refrigerate for at least 3–4 hours.

  9. 9

    Step 9

    Step 9

    While the mousse sets, prepare the shrimp cream. Blend 3 shrimp with mascarpone using a blender. Refrigerate the finished cream.

  10. 10

    Step 10

    Step 10

    Then prepare a parsley sauce. Remove the coarse stems from the parsley leaves, add olive oil and lemon juice, and blend. If the sauce is too thick, add more olive oil. Season the finished sauce with pepper to taste.

  11. 11

    Step 11

    Step 11

    For serving the finished dish, pour a couple of spoonfuls of parsley sauce in the center of the plate, then place the set mousse on top. The mousse will be easier to remove from the mold if you briefly dip it in hot water.

  12. 12

    Step 12

    Step 12

    Garnish the mousse with shrimp cream and a whole shrimp.