Amuse of cauliflower cream with bacon

Name: amuse of cauliflower cream with bacon
Total time: 25 min
Yield: 4
Ingredients: 1 shallot finely shredded; 150 gram baking flour in small florets; 200 milliliters chicken bouillon; 100 milliliters cooking cream; 50 gram breakfast bacon in small blocks; 1 tablespoon chives minced meat

A delicious European recipe for an appetizer of cauliflower cream with bacon.

Ingredients

Directions

Heat the baking product and fry the shallot on low setting in about 4 minutes until golden brown.
Add the cauliflower florets and stir-fry them for a few minutes. Pour the stock in the pan and bring to the boil. Stew the cauliflower in about 5 minutes until the broth evaporates.
Pour in the cream and simmer for another 5 minutes until the cauliflower is soft.
Puree this to a smooth whole and let it cool while stirring. Season with salt and pepper and scoop the cream into 4 small glasses.
Put them in the refrigerator to get completely cold.
Bake the bacon cubes and take them out of the fat.
Remove the glasses from the refrigerator and spread the bacon cubes over them. Sprinkle with some chives and serve with a small spoon.