Bavarian cuisine reinterpreted: Stefanie Bauer presents her recipe for cauliflower poppy seed mousse with a marinated herb salad.
Cauliflower poppy seed mousse with a marinated herb salad
Stefanie Bauer is a chef at the restaurant "Mundart" in Oberammergau. She interprets Bavarian cuisine in a new and modern way, uses regional ingredients and serves light and smart dishes. On the menu, you'll find dishes that change every other month. Stefanie presents us with her recipe for cauliflower poppy seed mousse with a marinated herb salad – to try out at home.
Ingredients for 4 people
Cauliflower poppy seed mousse:
- 500 g cauliflower (set aside 4 florets for decoration)
- 5 g butter
- 5 g roasted poppy seeds
- salt, cayenne pepper
- 1/2 organic lemon
- 200 g sour cream
- 150 ml cream (whipped)
- 3 gelatine leaves
- 1/2 lemon
- a little honey
- 3 tbsp extra virgin olive oil
- pinch of salt
- To taste: Frisèe, radicchio, rocket, parsley, chervil, cress and chives
Boil 500 g cauliflower in salted water until soft, strain and mix with 5 g butter. Add the 3 leaves of gelatine (soaked in cold water) and stir well.
Grate the zest of 1/2 lemon and add to the cauliflower mixture.
Roast 5 g poppy seeds and add to the cauliflower mixture. Season with salt and cayenne pepper to taste and let everything cool together.
At room temperature, stir in 200 g sour cream and then fold in 150 ml whipped cream. Chill in the fridge for 2 hours.
Wash and chop the lettuce and herbs and set aside. For the dressing, mix the juice of 1/2 lemon with a little honey, 3 tbsp olive oil and a pinch of salt (e.g. put it in a glass and shake well). Pour the dressing over the herb salad and arrange on a plate together with the cauliflower poppy seed mousse. Decorate with cauliflower florets and serve.