4 - 6 servings
Prep: 25 mins,
Cooking: 20 mins
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Ingredients (17)
PARMESAN AND CAULIFLOWER FOAM:
25 g | parmesan cheese |
400 g | cauliflower |
250 ml | cream |
3 | eggs — just the yolks |
SULTANA SALSA:
2 Tbs | butter |
50 g | sultanas |
100 ml | port |
50 g | pine nuts — toasted |
3 | fresh sage — thinly sliced |
1 | pasta — rigatoni |
50 g | gruyère cheese |
50 g | gruyère cheese |
You will also need:
microplane or grater | |
thermomix or blender | |
chinois | |
espuma gun | |
oven - proof baking dish |
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