Cauliflower tempura, feta-maple syrup cream, black garlic

Tony Laurent-Perrot, chef at Le Plūm, prepares a world cuisine, without borders, freely revisited to the Castelroussins in the image of this cauliflower tempura recipe.

This recipe from Tony Laurent-Perrot, chef at Plūm restaurant in Châteauroux, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments over the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy .

Serves 4

Preparationtime: 20 min

Cooking time: 20 min

Ingredientsfor Tony Laurent-Perrot 's cauliflower tempuras

1 cauliflower

100 g feta cheese

10 cl single cream

5 cl maple syrup

1 pinch yellow curry powder

1 head black garlic

1 packet tempura batter mix

Oil for frying

Fresh herbs, chopped

Salt and pepper

Steps for Tony Laurent-Perrot 's cauliflowertempuras

Tempura batter: Mix the tempura batter with cold water until smooth. Add yellow curry powder, salt and pepper.

Cauliflower tempura: Remove cauliflower leaves and florets. Dip the florets in the tempura batter, making sure they're well covered, then arrange on a baking sheet lined with parchment paper. Bake at 180°C for approx. 15 min. Finish cooking in a deep-fat fryer for 1 min so that the tempuras are golden brown.

Feta cream with maple syrup: Melt the feta, cream and maple syrup in a saucepan , season with salt and pepper. Blend until smooth.

Presentation: Pour 3 or 4 tablespoons of cream into a soup plate. Place 5 or 6 cauliflower heads on top. crush the black garlic and place in a piping bag. Garnish with fresh herbs.

Has this recipe inspired you to discover Tony Laurent-Perrot's cuisine ? Read the Gault&Millau review of Plūm.

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