Food recipes

Cauliflower velouté, Saint-Jacques studded with white truffle

As a starter or as an appetizer, here is a delicious recipe for cauliflower velouté, Saint-Jacques studded with white truffle from Sonia Ezgulian.

The best tasting period is from November to March for the Saint-Jacques.

Ingredients for 4 persons

  • 1 small cauliflower
  • 50 cl of milk
  • 25 cl of liquid cream
  • 50 g semi-salted butter
  • 8 nuts St-Jacques
  • 1 small truffle white *

Cauliflower velouté recipe, Saint-Jacques studded with white truffle

  • Cut the white truffle into sixteen sticks two centimeters high.
  • Finely chop the rest of the truffle.
  • Make a small incision in the scallops with a knitting needle, slip in two "nails" of truffle.
  • Blanch the quartered cauliflower for about ten minutes.
  • Drain and then immerse it in the milk and cream mixture.
  • Season with salt and pepper, let simmer for ten minutes before mixing and passing the soup in a Chinese style.
  • Keep warm while frying, over high heat, for thirty seconds on each side, the scallops in salted butter.
  • Arrange the Saint-Jacques on the cream poured into a small bowl and enjoy hot.


Video: White Truffle Oil - Infused Custard with Black Truffle Ragout (June 2021).