John Myers
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Pig Ears with White Chocolate Cauliflower Mousse and Pomegranate Sorbet
The perfect pig ears with white chocolate cauliflower mousse and pomegranate sorbet recipe with a picture and simple step-by-step instructions.
Pig ears:
- 1 packet Puff pastry
- 125 g Sugar
- 125 ml Water
Pomegranate sorbet:
- 4 Pc. Pomegranate
- 1,5 tbsp Grenadine syrup
- 125 g Sugar
- 1,5 Pc. Lemon
- 250 ml Water
white chocolate cauliflower mousse:
- 1 Pc. Cauliflower fresh
- 250 g Chocolate white
- 600 ml Cream
- Salt
Pig ears:
- Brush the fresh puff pastry with water and then sprinkle with sugar. Roll together from both sides. Then roll again in sugar. Cut into slices and place on a baking sheet. Bake at 180 degrees for about 10 minutes.
Pomegranate sorbet:
- Boil the water with the sugar and let it boil for five minutes. Meanwhile, cut the pomegranates in half and squeeze them like citrus fruits. Pour the juice obtained in this way through a fine sieve and measure 1/2 l of it. Squeeze the lemon and pour the juice through the sieve to the pomegranate juice. Mix in the grenadine syrup.
- Now add the hot sugar syrup to the juice mixture and season with sugar or lemon juice, according to personal preferences. Pour the mixture into the ice cream maker.
white chocolate cauliflower mousse:
- Clean and steam the cauliflower, then let it cool and puree. Strain the puree through a sieve.
- Melt the chocolate in a double boiler and whip the cream until stiff. Pour the cream into the cauliflower puree, then slowly fold in the chocolate.
- The mousse should cool for at least 6 hours.
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