Cauliflower velouté with gorgonzola praline, pear and walnut

Preparation time: approx. 35 minutes
Cooking time: approx. 30 minutes
Servings: 4
Difficulty level: medium

Ingredients

For the cauliflower velouté

• 500 g cauliflower

• 1 shallot

• 20 g butter

• 1 tbsp olive oil

• 80 ml white wine

• 600 ml vegetable stock

• 150 ml cream

• 80 ml milk

• 1 small starchy potato

• salt

• white pepper

• a little nutmeg

• a few drops of lemon juice

For the Gorgonzola pralines

• 120 g Gorgonzola

• 80 g cream cheese

• 30 g grated Parmesan

• 40 g walnuts, finely chopped

• 20 g panko or fine bread crumbs

• 1 egg yolk

• flour for breading

• 1 egg for breading

• panko or breadcrumbs for breading

• oil for frying

For the pear

• 1 ripe but firm pear

• 10 g butter

• 1 tsp sugar

• a splash of lemon juice

For the walnuts

• 40 g walnuts

• 1 small pinch of salt

For garnish

• chives or fine herbs

• a few drops of herb oil

• freshly ground pepper

Preparation

1. Prepare the cauliflower

Divide the cauliflower into small florets.

Finely chop the shallot.

Peel the potato and cut into small cubes.

2. Sauté the base

Heat butter and olive oil in a pot.

Sauté the shallot until translucent.

Add the potato cubes and cauliflower and briefly sauté without coloring.

3. Cook the velouté

Deglaze with white wine and let it reduce briefly.

Add vegetable stock and cook everything until cauliflower and potato are very tender. This takes about 20 minutes.

Add cream and milk.

Blend everything very finely and strain through a fine sieve.

Season with salt, white pepper, a little nutmeg, and a few drops of lemon juice.

Keep the soup warm. Just before serving, blend again briefly to make it nice and airy.

Gorgonzola pralines

4. Prepare the filling

Mix Gorgonzola, cream cheese, Parmesan, and finely chopped walnuts.

If the mixture is too soft, work in panko or fine bread crumbs.

Chill the mixture for about 20 minutes.

5. Shape the pralines

Form small balls from the chilled mixture.

First coat in flour, then in beaten egg, and finally in panko or breadcrumbs.

Chill the balls again until frying.

6. Fry the pralines

Heat oil to about 170 °C.

Fry the Gorgonzola pralines briefly until golden brown.

Drain on kitchen paper.

Pear

7. Glaze the pear

Peel the pear and cut into small cubes.

Melt butter in a small pan.

Sauté the pear cubes with sugar briefly until they become slightly translucent.

Season with a splash of lemon juice.

The pear should become soft but still hold its shape.

Walnuts

8. Roast the walnuts

Coarsely chop the walnuts.

Lightly roast in a dry pan and season with a small pinch of salt.

Plating

Pour the hot cauliflower velouté into deep plates or soup cups.

Place a warm Gorgonzola praline in the center.

Loosely distribute pear cubes and roasted walnuts.

Garnish with some chives or fine herbs.

Add a few drops of herb oil if desired.

Chef's tip

For an especially fine velouté, be sure to strain the soup after blending.

The potato provides body without masking the delicate cauliflower flavor.

The Gorgonzola praline should be flavorful but not too large. It should complement the soup, not dominate it.

The pear adds freshness and a slight sweetness. Use a variety that retains structure after briefly sautéing.

Menu title

Cauliflower Velouté
Gorgonzola Praline – Pear – Walnut

A fine cauliflower velouté with crispy Gorgonzola praline, glazed pear cubes, and roasted walnuts. Ideal as an elegant starter.

FAQ

Can I prepare the cauliflower velouté in advance?

Yes. You can prepare the soup well a few hours ahead or the day before. Warm slowly before serving and blend again.

Can I prepare the Gorgonzola pralines in advance?

Yes. You can shape and bread them, then store chilled and fry just before serving.

Which pear is best?

Williams, Abate, or Conference pears work well. The pear should be aromatic but not too soft.

Can I use a different cheese instead of Gorgonzola?

Yes. Blue cheese, mild mountain cheese, or Taleggio also work well. Gorgonzola makes the praline especially flavorful.

Can I make the soup vegetarian?

Yes. Simply use a good vegetable stock. Then the dish is completely vegetarian.

What else pairs well?

Roasted cauliflower florets, brown butter, or a few drops of nut oil go very well.

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