Method
Coconut cream and cauliflower puree
- Finely chop cauliflower florets and sauté in pan with grape seed oil on a low heat, without colouring, until tender.
- Add the coconut cream and cook until combined and cauliflower is cooked through.
- Blitz the coconut cream and cauliflower ton high speed until silky smooth.
- Transfer to a bowl sitting on an ice bath to cool. Reserve in refrigerator.
Marron
- Bring a pot of water to a rapid boil and season with salt
- Remove heads from marron and reserve for later. Skewer the body through the intestinal cord, then blanch in hot water for 55 seconds. Immediately, place into an ice bath and allow to cool completely
- Remove skewer from the marron and carefully crack the shell off the tail. Re-skewer the marron to ensure it doesn’t curl up during cooking
