Preparing the soup
Wash and chop the cauliflower florets. Set the stem to one side.
Pour the chicken stock into a saucepan, bring to the boil and add the cauliflower florets.
Cook over a medium heat for 15 minutes. Once you have finished cooking, blend the soup.
Leave to cool and then stir in the fresh single cream.
Blend once again to ensure an even texture, season to taste with salt and pepper, and keep chilled.
Preparing the cauliflower core and caviar
Peel the cauliflower stem and cut into thin slices using a mandolin.
Bring a small saucepan of salted water to the boil and blanch the thin slices of cauliflower stem for 30 seconds. Set aside.
Place the thin slices of cauliflower stem at the centre of the dish.
Top with 25 g of caviar per dish. Pour the cold soup into the dish.
Decorate the liquid with a few grains of caviar and sprigs of chervil.