Cauliflower Panna Cotta with Caviar and Grapefruit Granita

This is a excellent starter when you whant to impress your friends at the next dinner party. Don´t be scared if you think this is too difficult becouse this is really easy to do......trust me :)

Makes 4

250g cauliflower
3dl double cream
5 gelatin sheets
1 heaped tbsp sugar
salt and pepper
caviar

Cut the cauliflower in smaller pieces. Bring it to the boil with the cream and sugar, and lower the heat. Salt and pepper to taste. Put the lid on and cook on low heat until done. Don´t burn!!

Mix the cauliflower with ½ of the cream in a blender into a smooth purré.

Soak the gelatin sheets in cold water and dissolve over low heat. Then add a small amount of purré at first and stirr well. Then add the rest of the purré and stir once again.

Pour the panna cotta into small moulds and push the small cauliflower pieces into the panna cotta. Chill the fridge before serving.

Use a warm knife to loosen the panna cotta from the moulds and serve with the caviar on top.

For the Vodka Jelly
18cl vodka
1dl water
1 ½ gelatin sheets
a handful of fresh mint

Bring the vodka and water to the boil and reduce 0.25 of the liquid. Add the soften gelatin sheets and stir.

Pour into a plastic mould with clingfilm and and sprinkle the mint leafes over. Allow the jelly to set in the fridge. Cut into little cubes and decorate when serving the panna cotta.

For the Grapefruit Granita
1 cup grapefruit juice
½ tbsp vodka
½ tbsp sugar
3tbsp champagne vinigar or white wine vinigar

Mix the ingrediants together and stir until the sugar has dissolved.

Freeze for 1 hour. Then rake the frosted grapefruit into kristals with a fork and freeze again for 1 hour. Do the same thing once again and freeze until serving. The frozen grapefruit should be small kristals.