Turmeric case with cauliflower cream and pistachio caramel

Name: turmeric case with cauliflower cream and pistachio caramel
Total time: 40 min
Yield: 4
Ingredients: 100 milliliters milk; 2 gram dried yeast; 1 egg; 1 mespoint turmeric; 2 tablespoon olive oil; 75 gram flour; 20 gram Parmesan cheese; watercress; lamb's lettuce; 10 gram butter for the caramel; 25 gram sugar for the caramel; 25 gram pistachios for the caramel; 1 pinch chilli pepper flakes for the caramel

Ingredients

100 milliliters milk
2 gram dried yeast
1 egg
1 mespoint turmeric
2 tablespoon olive oil
75 gram flour
20 gram Parmesan cheese

Watercress
Lamb's lettuce
10 gram butter for the caramel
25 gram sugar for the caramel
25 gram pistachios for the caramel
1 pinch chilli pepper flakes for the caramel

Directions

Heat a large frying pan with non-stick coating on a low setting and brush with olive oil. Spoon batter into the pan with 2 spoons and leave to cook for a few minutes.
Turn the pits over and cook for another minute. Remove from the pan and place between 2 pieces of baking paper. Bake 12 small pockers.
Stack them up and spread the cauliflower cream (see tip) over it with 2 small spoons or a piping bag.
Break or crumble the pistachio caramel and sprinkle over it. Garnish with watercress.