Cauliflower Soup With Morbier Air Profiteroles

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

650 g cauliflower

750 ml vegetable or white chicken stock

50 g unsalted butter

200 ml double cream

Salt and freshly cracked black pepper

150 g morbier cheese, rind removed

100 ml water

100 ml double cream

1 leaf of gelatine, soaked

80 g unsalted butter

120 g plain flour

150 ml cold water

3 whole medium free range eggs

1 tsp table salt

20 g watercress leaves

20 g olive oil

20 g sunflower oil

Cauliflower soup

Tiny choux buns, calculate 3 per portion

Morbier Air

Watercress Oil

4 Freshly cracked and toasted hazelnuts

Hand full of small watercress leaves to garnish the dish

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