Cocoa Roasted Cauliflower, Verjus Gel, Mushroom and Black Garlic Puree
This refreshing recipe is created by our amazing culinary team to pair perfectly with our 2021 Davis Estates Merlot. Hurry and try this pairing at home! Order a bottle HERE to try the pairing at home!
Ingredients
Cocoa Roasted Cauliflower
1 head cauliflower, trimmed into nice size florets
1 tablespoon olive oil
¼ cup cocoa powder
½ teaspoon sugar
Pinch of ground cardamom
Salt and Pepper
Verjus Gel
250 grams Red Verjus
12.5 grams sugar
Pinch of salt
4 grams Agar
Fermented Mushroom and Black Garlic Puree
300 grams shiitake mushrooms, stemmed and sliced
2 teaspoons salt
80 grams shallots, sliced
40 grams celery, sliced
20 black garlic cloves
1 quart vegetable stock
Basil Pangrattato
1 loaf of 14-ounce Brioche bread, cube and process in a food processor until breadcrumbs
8 ounces butter
Freeze dried basil leaf powder, to taste
METHOD
Melt the butter in a medium stockpot over medium heat. Add the celery, onion and leeks, cook until translucent for about 6 minutes. Add the curry powder and stir and continue to cook for a couple minutes.
Add the celery root and Sauvignon Blanc and stir well and simmer for 5 minutes.
Add the chicken broth and salt. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. Add the cream.
Blend the soup in a blender, in batches, and pass through a fine mesh chinois. Return the soup to the pot to heat through. Adjust seasonings.
Garnish with Marcona Almonds, cilantro, coconut foam and toasted shredded coconut.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
Are you interested in keeping up to date with all Davis Estates has going on? Follow us on Social Media!
This refreshing recipe is created by our amazing culinary team to pair perfectly with our 2021 Davis Estates Merlot. Hurry and try this pairing at home! Order a bottle HERE to try the pairing at home!
Ingredients
Cocoa Roasted Cauliflower
1 head cauliflower, trimmed into nice size florets
1 tablespoon olive oil
¼ cup cocoa powder
½ teaspoon sugar
Pinch of ground cardamom
Salt and Pepper
Verjus Gel
250 grams Red Verjus
12.5 grams sugar
Pinch of salt
4 grams Agar
Fermented Mushroom and Black Garlic Puree
300 grams shiitake mushrooms, stemmed and sliced
2 teaspoons salt
80 grams shallots, sliced
40 grams celery, sliced
20 black garlic cloves
1 quart vegetable stock
Basil Pangrattato
1 loaf of 14-ounce Brioche bread, cube and process in a food processor until breadcrumbs
8 ounces butter
Freeze dried basil leaf powder, to taste
METHOD
Melt the butter in a medium stockpot over medium heat. Add the celery, onion and leeks, cook until translucent for about 6 minutes. Add the curry powder and stir and continue to cook for a couple minutes.
Add the celery root and Sauvignon Blanc and stir well and simmer for 5 minutes.
Add the chicken broth and salt. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. Add the cream.
Blend the soup in a blender, in batches, and pass through a fine mesh chinois. Return the soup to the pot to heat through. Adjust seasonings.
Garnish with Marcona Almonds, cilantro, coconut foam and toasted shredded coconut.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
Are you interested in keeping up to date with all Davis Estates has going on? Follow us on Social Media!