20 min
Prep time
35 min
Cook time
6
Servings
Intermediate
Difficulty
55 min
Total time
Ingredients
Instructions
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1
Soak the calf's foot gelatin in vinegar water for 2 hours.
-
2
Drain and poach in boiling salted water for 8 minutes.
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3
Drain, rinse under cold water to remove the transparent membrane that surrounds it, and cut into pieces.
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4
Clean the cauliflower, divide into bouquets, blanch in boiling salted water for 5 minutes, reserve the cooking liquid.
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5
Clean and slice the leeks.
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6
Sauté them gently in warm butter, dust with flour, add 1.5 liters of cauliflower cooking water, season, cook for 15 minutes.
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7
Then return the pieces of calf's foot gelatin and the bouquet of cauliflower, heat for 2 minutes.
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8
To thicken the soup: beat the egg yolks with cream and lemon juice.
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9
Pour this mixture into the bowl, add the soup while whisking.
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10
Serve well hot.
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