The Everest Spoons

If you want to add more gluten free, primal, and pescatarian recipes to your recipe box, The Everest Spoons might be a recipe you should try. For $2.18 per serving, you get a beverage that serves 12. One serving contains 242 calories, 7g of protein, and 22g of fat. Plenty of people made this recipe, and 153 would say it hit the spot. Head to the store and pick up cauliflower florets, roquefort cheese, heavy cream, and a few other things to make it today. It is brought to you by Leites Culinaria. From preparation to the plate, this recipe takes roughly 3 hours. With a spoonacular score of 28%, this dish is not so amazing. Chocolate Spoons, Peppermint Chocolate Spoons, and Truffled Lentil Spoons are very similar to this recipe.

Servings: 12

Preparation duration: 60 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the cauliflower and caviar spoons1. Pour the water into an 2-quart saucepan. Add the cauliflower and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat and simmer until tender, 20 to 25 minutes. Drain the cauliflower and return it to the pan. Cook the cauliflower over medium heat, stirring gently, for about 5 minutes to evaporate as much moisture as possible.2. Transfer to a blender and pure until smooth, turning off the blender and scraping down the sides several times, if necessary, to ensure an even, creamy consistency. Blend in the crme frache. Transfer the pure to a bowl and season with salt to taste and 6 grinds of white pepper. Cover and refrigerate for at least 1 hour or overnight.3. Before serving, whip the cream in a deep bowl and fold it into the pure. Place the cauliflower mousse in a pastry bag fitted with a 1/4-inch round pastry tip. Pipe the mousse into each of 12 regular or iced tea spoons, and top each serving with a little caviar.Make the smoked salmon spoons4. In a food processor, combine the salmon, shallot, horseradish, crme frache, white pepper, and salt. Pure until smooth. Cover and refrigerate for at least 1 hour or up to 12 hours.5. Before serving, whip the cream in a deep bowl until it forms stiff peaks. Fold it into the pure. Spoon the mousse into a pastry bag fitted with a 1/4-inch round pastry tip. Pipe the mousse into 12 regular or iced tea spoons, and top each serving with a dill sprig and a little salmon roe.Make the roquefort and walnut spoons6. In a food processor, combine the cheese, butter, and wine. Cover and process until smooth. With the machine running, gradually add the cream until smooth.7. Spoon the mousse into a pastry bag fitted with a 1/4-inch round pastry tip. Pipe the mousse into 12 regular or iced tea spoons and garnish each with a black walnut half.

 

Step by step:

1. Make the cauliflower and caviar spoons

2. Pour the water into an 2-quart saucepan.

3. Add the cauliflower and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat and simmer until tender, 20 to 25 minutes.

4. Drain the cauliflower and return it to the pan. Cook the cauliflower over medium heat, stirring gently, for about 5 minutes to evaporate as much moisture as possible.

5. Transfer to a blender and pure until smooth, turning off the blender and scraping down the sides several times, if necessary, to ensure an even, creamy consistency. Blend in the crme frache.

6. Transfer the pure to a bowl and season with salt to taste and 6 grinds of white pepper. Cover and refrigerate for at least 1 hour or overnight.

7. Before serving, whip the cream in a deep bowl and fold it into the pure.

8. Place the cauliflower mousse in a pastry bag fitted with a 1/4-inch round pastry tip. Pipe the mousse into each of 12 regular or iced tea spoons, and top each serving with a little caviar.Make the smoked salmon spoons

9. In a food processor, combine the salmon, shallot, horseradish, crme frache, white pepper, and salt. Pure until smooth. Cover and refrigerate for at least 1 hour or up to 12 hours.

10. Before serving, whip the cream in a deep bowl until it forms stiff peaks. Fold it into the pure. Spoon the mousse into a pastry bag fitted with a 1/4-inch round pastry tip. Pipe the mousse into 12 regular or iced tea spoons, and top each serving with a dill sprig and a little salmon roe.Make the roquefort and walnut spoons

11. In a food processor, combine the cheese, butter, and wine. Cover and process until smooth. With the machine running, gradually add the cream until smooth.

12. Spoon the mousse into a pastry bag fitted with a 1/4-inch round pastry tip. Pipe the mousse into 12 regular or iced tea spoons and garnish each with a black walnut half.

Nutrition Information:

covered percent of daily need