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Le Salon Anglais's Blog – October 2012 Archive (1)

Cauliflower and Nutmeg Panna Cotta, infused walnut oil

We served this for our last event as an amuse bouche, but could easily be an entrée with a nice bitter salad. It's great with caviar, salmon gravalax, quails eggs, peas ......
The panna cotta : 
Take 225 gr of cauliflower sliced relatively fine (with no stalk), put in a pot with just barely enough cold water to cover,…

Added by Le Salon Anglais on October 26, 2012 at 5:03 — 1 Comment

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