Cauliflower tumbbals with green sauce

Name: cauliflower tumbbals with green sauce
Total time: 30 min
Yield: 8
Ingredients: 12 leaf gelatin; 800 milliliters vegetable stock; 600 gram baking flour; 200 gram butter; 400 milliliters whipped cream; 2 tablespoon lemon juice; 300 gram Spinach for the sauce; 1 bunch parsley for the sauce; 3 tablespoon olive oil for the sauce; 2 shallot for the sauce

Ingredients

Directions

Soak the gelatin in plenty of cold water.
Start with the sauce and blanch the spinach and parsley leaves for 30 seconds in boiling water with salt.
Drain, rinse cold water, drain and pat dry.
Heat the oil and fry the shallots for 2 minutes.
Fry the spinach and parsley for 1 minute.
Add 300 ml of the stock and puree into a sauce.
Season with salt and pepper and put in the refrigerator.
Bring the rest of the stock to the boil for the timbals and cook the cauliflower florets 3-4 minutes.
Puree the cauliflower together with the stock.
Squeeze the gelatine and mix through the slightly cooled cauliflower puree.
Beat the butter through the cauliflower puree with a hand blender (or in a food processor) and pour in the whipped cream, lemon juice, salt and pepper.
Rinse the molds with water and fill them with the puree.
Allow to set in the refrigerator for about 2 hours (this can also be done a day in advance).
Dip the molds briefly in hot water, turn the timbale on plates and pour the green sauce around it.