Cream of Barry

We invite you to enjoy seasonal cauliflower with this classic recipe from French gastronomy. Du Barry cream, a great ambassador of the veloutés, soups, and stews of our national heritage, can be eaten hot or cold. We recommend serving it cold, as a starter or appetizer. It will surprise and delight your guests, including those who have no particular affinity for cauliflower. Du Barry Cream Ingredients (for 6 people) 125 g leek whites. 400 g cauliflower. 70 g butter 70 g flour 3 egg yolks 2 dl single cream Salt and pepper Finely slice the leeks. Peel and blanch the cauliflower. A good technique is to bring the cauliflower to a boil and then immerse it in a container of cold water. This will keep it at the desired consistency. Reserve in the 50g of just blanched florets. Melt the butter in a saucepan, gently sweat the leeks for a few minutes, making sure not to let them brown. Add the flour, stirring regularly. Moisten everything with 1.5 l of very cold water and bring to a boil. Add the cauliflower heads and let them simmer gently for 1 hour. Mix the mixture and pass it through a strainer. Vigorously mix the crème fraîche and egg yolks with a generous ladleful of the soup obtained, then pour everything back in. Once the Du Barry cream is made, it is important not to boil it again. If you want to serve it hot, keep it in a bain-marie, but it can also be served cold! When serving, place a few cauliflower florets reserved earlier at the bottom of the plates and pour the Du Barry cream directly over them. These tops will add crunch to the smoothness of the cream. Enjoy your meal.