Risotto Acquerello and Fresh Black Truffle - Chef Recipe by Francesco Mannelli.
Winter’s most treasured delicacy adds flavour and fragrant punch to this risotto that will have e...
200g cauliflower, cut into florets
1/2 onion, chopped
1 bay leaf
2 fresh thyme sprigs
80g unsalted butter
120g plain flour
4 eggs, separated
300mL thickened cream
140g Gruyere, grated
Radicchio leaves and watercress, to serve
Preheat the oven to 180°C and grease four 1-cup (250ml) ramekins. Place the cauliflower, onion, bay leaf, thyme and milk in a saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook, partially covered, for 8-10 minutes until cauliflower is tender. Strain, reserving cauliflower and milk, and discard the other solids.
Melt butter in a clean saucepan over low heat. Add flour and cook, stirring, for 2-3 minutes, then gradually whisk in reserved milk. Cook for a further 2-3 minutes until thickened and combined.
Whisk in the egg yolks, 1/2 cup (125ml) cream and half the cheese until combined. Remove from heat and set aside.
Whiz the cauliflower in a food processor until smooth, then add cheese sauce and pulse to combine. Season to taste.
In a large bowl, using electric beaters, whisk egg whites to stiff peaks. Fold one-quarter of eggwhites into cauliflower mixture to loosen, then gently fold in the remainder. Divide among prepared ramekins, place in a deep baking pan and fill with enough boiling water to come halfway up the sides of ramekins. Bake for 20 minutes or until puffed and golden.
Remove from the pan and set aside to cool slightly before turning out onto a baking tray (they can be covered and refrigerated for 24 hours at this stage).
Preheat oven to 180°C. Pour remaining 175ml cream over souffle´s and scatter with remaining cheese. Bake for a further 10- 15 minutes until souffle´s rise again sauce bubbles.
Serve with salad leaves and garnish with watercress.
Recipe provided by Farmers Arms Hotel Daylesford