Cut the cauliflower florets into equal
size pieces, place in medium saucepan with the water and butter.
Simmer for 30 minutes or until water has almost evaporated and the cauliflower
is cooked.
Add the cream and cook for a further 10 minutes.
Add the gelatine and transfer the mix to the food processor and blend
until smooth.
Season and then equally portion into the metal rings.
Curry Foam Ingredients
1 tbsp Unsalted Butter
1/3 cup Sliced Onions
1 Pear (peeled, cored and thinly sliced)
2 Cloves of Garlic (finely chopped)
1 Bayleaf
2 Sprigs of fresh Thyme
1 tbsp Curry Powder
1 tsp Ground Turmeric
¼ cup Chicken Stock
½ cup Double Cream
½ tsp Lemon Juice
In a saucepan, melt the butter over a medium
heat.
Add the onions, pear, bayleaf and
thyme and sweat gently until soft.
Stir in the curry powder, turmeric and stock. Simmer and reduce to one
third.
Add cream and bring to the boil.
Remove bayleaf and thyme.
Puree the mix in a blender and strain.
The mixture should be just thick enough to coat the back of a spoon.
If too thick, add a little more stock.
Season with salt and pepper and add the lemon juice.
Crispy Proscuitto
Cut using an 8cm 6 rounds of proscuitto from your slices.
Then using a hot pan, fry until crispy and drain on a paper towel.
Cauliflower Beignets
300 ml Carbonated water
150g Self Raising Flour
18 Cauliflower Florets (very small)
Whisk water and flour together and season.
To Assemble the Dish Have your 6 plates
ready.
Place your Pannacotta's in the centre
of each plate.
Next place the proscuitto disc on the top.
Using a hot pan, sauté the scallops for about 30 seconds on each side.
Whilst the scallops are cooking, heat up the foam and start frying the
beignets in a deep fat fryer or heavy based pan 1/3 filled with oil.
When the scallops are cooked, drain and place 3 on each plate around
the pannacotta.
When the beignets are cooked, place in between each of the scallops.
Once the foam is hot, using a hand blender, foam up your sauce, pour
over the scallops and around the plates.
To finish put some nice mixed leaf lettuce
on top of the proscuitto and serve