Starters

Recipe

1. Remove the outer leaves from the cauliflower then rinse. Remove the florets from the stalk and cut the larger ones in half. Finely chop the shallots.
2. Melt the butter in a large saucepan, brown the shallots and cauliflower florets, ensuring they do not burn. Season with salt and a little sugar. Deglaze with the vermouth, reduce and add the single cream.
3. Cover and cook for 20 minutes until tender. Season with lemon juice, 5 minutes before the end of cooking.
4. Using a blender, blend the cauliflower until smooth. Pass it through a fine sieve and leave to cool slightly. Add the egg yolks and mix well.
5. Divide the mixture into heat-resistant ramekins. Place them in a deep baking tray and fill the tray with hot water until the water is just below the edge of the moulds. In a preheated oven, slide the baking tray onto the 2nd rail from the bottom and cook the crème brûlées for 30 minutes at 130°C (fan-assisted oven). Remove from the oven, let them cool then place them in the refrigerator for 2 to 3 hours.
6. Sprinkle the ramekins with brown sugar and caramelise the crème brûlées using a kitchen blowtorch. Leave to cool for about 1 minute to let the caramel firm up, then serve.