600 g of cauliflower
1 l bird broth
25 g mascarpone
200 g cream
50 g milk
2 cloves garlic
1 tablespoon curry powder
200 g of duck ham
First, blanch the cauliflower in plenty of boiling water for 7 minutes. We drain it and reserve it.
On the other hand, in a frying pan with oil, brown the garlic and mix it with the cauliflower.
Bring the broth to a boil and then add the cauliflower and let it cook for 7-10 minutes more.
Then add mascarpone, cream and milk.
Grind, strain and salt and pepper.
Finally, we serve the cauliflower cream with a few slices of duck ham, a bit of sprinkled curry and chopped chives.