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Velouté du Barry

Creams57 minutes4 people325 calories
1/52/53/54/55/5 (16 votes)
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By Mayra Fernandez Joglar

This Christmas surprise your guests with this velouté du Barry. A classic recipe where cauliflower is, without a doubt, the true protagonist.

In addition to being a elegant cream it has an interesting story that you can tell your guests. Madame du Barry was a very interesting character at the court of King Louis XV of France. But he not only starred in bed troubles, he managed to incorporate cauliflower in royal gardens and even more in palace recipes.

But it is not surprising that this recipe is at the top because it has a surprising flavor. And the best of all is that very little money We will have a fine and distinguished first course for this Christmas.

Velouté du Barry

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A simple and fine cream that you can use in your most elegant meetings.

Velouté du Barry
  • Mayra Fernandez Joglar
  • Kitchen: French
  • Recipe type: creams
  • Calories: 325
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 600 g cauliflower
  • 30 butter g
  • 30 g olive oil
  • 100 g onion
  • 100 g of leek (only the white part)
  • 30 g cornstarch
  • 600 g of vegetable broth
  • 30 g of white wine
  • 1 egg yolk
  • 150 g of cream
  • Sal Island
  • White pepper
  • Mace or nutmeg

Preparation

  1. We put water in the glass up to the second mark, that of a 1 liter. We heat for 5 minutes, 100º, speed 1.

  2. We take the opportunity to prepare the cauliflower. We will remove the outer leaves and also the thickest trunks. We wash it well and separate it into small bouquets. And we distribute them both on the varoma and on your tray. We close the varoma making sure that the lid is on.

  3. When the water is hot, we place the varoma in its position making sure that the lid is well placed. We program 25 minutes, varoma temperature, speed 2.

  4. At the end of the time, we reserve the cauliflower in the varoma and discard the water.

  5. Without washing the glass, we put the butter and olive oil in the glass and heat them for 1 minute, 100º, speed 1.

  6. While we peel onion and clean the leek well. We cut them into large pieces.

  7. After the time has elapsed, we introduce them in the glass and chop them for 5 seconds, speed 5. We lower the pieces towards the blades. We program 10 minutes, 120º, speed 2 to poach them.

  8. Next, we add the cornstarch trying to distribute it around the blades. We brown it during 2 minutes, 100º, speed 2.

  9. We pour the broth and wine. We season and we program 12 minutes, 100º, speed 1.

  10. In a bowl we mix the cream with the egg yolk but without beating.

  11. At the end of the time, we add the cooked cauliflower bouquets, add salt to it and add the cream and egg mixture that we had reserved. We crush during 2 minutes, speed 8.

  12. At the time of serving, we toast the bread and cut it with a star-shaped or Christmas tree-shaped strainer that we will place on top of the velouté. Sprinkle with nutmeg or a little mace and serve right away so it doesn't get cold.

Do you want to know more about this velouté du Barry?

It may come as a surprise when I say that a cauliflower cream It is fine and elegant but I would like you to give it a try because, actually, it is.

The secret is that cauliflower is steamed, with which the strong flavor is attenuated because, in the cream, the cooking water is not used.

Times of a lot of activity in the kitchen are coming, so if you want take advantage of the time, in step 1 you can cook in the glass other things while you prepare the cauliflower in the varoma.

You can use whatever cream you want, the cooking one has less fat and it is the one that I use for this recipe but you can also assemble it. You already know that you do not have to mount it, it is poured liquid to the cream.

As you can see, this recipe is gluten-free And, with a few slight changes, you can also make it a lactose-free recipe.

You can also do before and leave it in the fridge for 3 or 4 days. This way you will only have to heat it, decorate and ready to serve.

More information - Zucchini and leek cream

Adapt this recipe to your Thermomix model


Discover other recipes of: Celiac, International kitchen, Easy, Christmas, Varoma Recipes, Soups and creams

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