Since we have started to discuss the use of vegetables in desserts, I couldn’t but recollect a wonderful dish by Matt Moran (Aura restaurant, Sidney) which he presented at a master class in one of the episodes of Masterchef Australia Season 4. It was a cauliflower and white chocolate ice cream served with vanilla cauliflower puree, nutmeg sponge and caramelized honey bread. Sounds weird, doesn’t it? But do you know what I love about cooking the most? Nonconformality! Thus, I decided to try the recipe at home.
I really enjoyed cooking this dish. There was much fun about putting sugar and vanilla in cauliflower puree. And I loved the technique of making honey crumble with the bread (I used a French baguette). And despite the “craziness” of the idea the dessert turned out to be one of the best which I managed to try recently. Even my husband who was very skeptical about it (at first he even thought that he misunderstood me when I said that I’m making a cauliflower ice cream) confessed that he liked it. Indeed, there is just a hint of cauliflower aroma in the dish which beautifully compliments white chocolate. The overall sweetness of the dessert is counterbalanced by the tartness of fresh raspberries and freeze dried raspberry powder (which I decided to add in order to get another texture and taste dimension in the dish).
I strongly recommend you to try this dessert and it definitely proves that we should step out of our comfort zone of cooking and start searching new, nontraditional combination of ingredients!
