INGREDIENTS: (to serve 4)
780 gr cauliflower
7.8 gr extra virgin olive oil
130 gr onion, in thin julienne strips
4 gr garlic, in thin slices
650 gr water
400 gr cauliflower Plenty of salted water
20 dwarf corncobs
160 gr sweetcorn grains
160 gr cauliflower stock
5 gr cauliflower purée
0.5 g horseradish
3 gr virgin olive oil
Saltwater: (for opening the clams)
500 gr water
10 gr sea salt
12 giant clams
500 gr saltwater
Hazelnut oil White alyssum flowers
Cauliflower purée: Remove the leaves from the cauliflower and separate the flower stems. Place in a pan, cover with water and blanch over a high heat. When the water boils, drain. Heat water with a pinch of salt and, when boiling, add the blanched cauliflower stems and cook for 20 minutes. They should be overcooked. Drain and dry in a frying pan for 10 minutes over a medium heat, without browning. Blend to make a perfectly smooth cream. Strain, cool and set aside.
Sweetcorn grains: Peel the cobs, setting aside the inside leaves. Remove the grains from the cobs.
Cooked sweetcorn: Place the sweetcorn grains in a pan and cover with the cauliflower stock. Bring to the boil and cook for 1 minute. Bind with the cauliflower purée and dress with virgin olive oil and freshly grated horseradish. Season with salt. All this should be done at the last minute, just before serving.
Saltwater: Add the salt to the water in a pan and dissolve with the help of a handheld beater. Keep at room temperature until needed.
Clams: Just before serving, place in a pot of boiling saltwater (20 gr per litre) for a few seconds to open.