Cauliflower, nutmeg

Preparation

Cauliflower cream
Cook the cauliflower in the boiling cream (the tip of a knife should enter the vegetable without resistance). At the same time, soak the gelatin in cold water and drain. Once the cauliflower is cooked, add the nutmeg and the gelatin, then blend. Adjust the seasoning. Allow the mixture to cool.

Tartlet shells
Bind the sheets of phyllo pastry together using a little melted butter. Then cut them into circles the size of a tartlet mold. Bake the circles, flat between two baking sheets, in an oven at 160°C for 4 minutes.

Finishing and plating
Using a mandoline, slice the raw cauliflower florets as thinly as possible (the slices should be translucent). Fill the tartlet shells with the cauliflower cream, then arrange a dome of grated cauliflower on top. Season with Maldon salt and grated nutmeg. Finish with a drop of vinegar at the top of the tartlet.