Ingredients
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3 courgettes
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1 teaspoon chopped parsley
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4 garlic cloves
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extra virgin olive oil
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300 grams tofu
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1 shallot
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1 teaspoon dry nutritional yeast
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1 teaspoon capers
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2 teaspoon soy sauce
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black pepper
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500 grams spinach
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Purple Potato Cream
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300 grams purple potato
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100 millilitres Milk
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50 millilitres double cream
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30 grams Butter
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nutmeg
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white pepper
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Cauliflower Mousse
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335 grams cauliflower
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1 medium shallot
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2 clove garlic
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2 Bay Leaves
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30 grams shallot
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350 millilitresdouble cream double cream
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150 millilitres Vegetable Stock
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nutmeg
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white pepper
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black pepper
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1/4 teaspoon soy lecitine powder
Directions
- Trim the ends of the courgettes and slice thinly on a mandolin, lenghth wise
- Steam the vegetables, lay the slices on a plate and flavour with sliced garlic, chopped parsley, extra virgin olive oil, salt and black pepper
- Cover with plastic film and set aside in a warm place.
- Julienne the tofu; slice into strips 5mm or 1/8inch wide. Stack these up again like a stack of cards
- Then slice them in 5mm / 1/8th of an inch slices to make long matchsticks.
- Heat 4tbs of extra virgin olive oil, combine with shallots, one clove garlic minced, capers, oregano, stir and cook for one minute.
- Add tofu, soy sauce, nutritional yeast, black pepper and cook for another 5 minutes. Season with salt if needed.
- Steam the spinach and sautee them with olive oil, garlic, salt and black pepper. Set aside.
- Place a sheet of parchment paper on a flat surface, take 4 or 5 slices of marinated courgette, place one upon the other just for 4mm and make a square shape.
- Lay a piece of tofu on one edge, crosswise, add some spinach and roll tight. Keep going with the remaining ingredients
- Prepare a baking tray covered with parchment paper, place in all the rolls, cover with foil and keep warm.
Purple Potato Cream
- Cook and peel the potatos. Pass the potatos through a ricer directely in a medium sauce pan and mix the remaining ingredients.
- With a whisk cook cream until smooth and fluffy. Cover with plastic film and set aside.
Cauliflower Mousse
- In a tall saucepan, combine all the ingredients, cover with a parchment paper and simmer for 20 minutes.
- Remove the bay leaves, blend the liquid until creamy consistency and sieve.
Serve
- Cut, lenghwise, the white part of a leek in fine strings; dray completaly, dust gently with corn starch and fry them in hot extra virgin olive oil (170°C/ 338°F). Set aside.
- On a serving plate, make a flat rectangle with the purple potato cream and lay on it one or two cannelloni and put some fried leek on top.
- On a side, hold the siphon upside down and gently press the lever to release the cauliflower mousse. Serve with a mix salad.
