Mousseline de Choufleur Caviar

Mousseline Choufleur Caviar

Serving Size: Ingredients for 4 persons

Mousseline Choufleur Caviar


½ cauliflower broken/cut into bouquets

1 cube of chicken bouillon

20 cl (1cup) of whipping cream* (crème liquide)

juice of ½ of a lemon

a “filet” (Tbsp) of hazelnut oil

caviar or lumpfish roe (black fish eggs)

salt and pepper


  1. Boil a pot of water with the chicken bouillon.
  2. Wash the cauliflower bouquets and put in boiling water (with the chicken bouillon) for about 15 minutes, until tender.
  3. Drain cauliflower and mix in food processor or blender with ½ of the whipping crème, the lemon juice and hazelnut oil.
  4. Whip the other ½ of whipping cream until firm, add salt and pepper, then add this to the cauliflower preparation, folding in gently so that the whipped cream doesn’t fall.
  5. Put in pretty glasses or verrines and chill in refridgerator for 2 hours.
  6. Serve cool/cold with a small spoon of caviar or lump eggs on top.
  7. 20 centiliters is equivalent to 0.84 cups but you can use a full cup!

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