SWEAT WHITE MIRAPOIX AND GARLIC IN A LITTLE BUTTER 5 MINUTES UNTIL JUST SOFTENED, ADD CAULIFLOWER AND SWEAT WITH A LID ON WITHOUT COLOUR A FURTHER 6-7 MINUTES.
ADD HOT STOCK AND BRING TO A SIMMER, COOK UNTIL NEARLY DONE, ADD CREAM AND CONTINUE COOKING UNTIL SOFT.
LIQUIDIZE AND PASS THROUGH A SIVE INTO A CLEAN CONTAINER, BLAST CHILL DOWN TO 3C
COVER, DATE/LABEL AND REFRIGERATE UNTIL UP TO 5 DAYS.
TO MAKE THE PASTRY BATONS
LAY A SINGLE SHEET OF PUFF PASTRY ONTO A FLAT TRAY LINED WITH GREASEPROOF
PIPE ALTERNATE SINGLE 1/2cm WIDE LINES OF OLIVE TAPENADE AND PUREED STEM GINGER LENGTHWAYS. TAKING CATE TO LEAVE AT LEAST 4cm BETWEEN EACH LINE.
EGG WASH THE BARE PASTRY AND CAREFULLY LAY THE SECOND SHEET OF PASTRY ON TOP
CAREFULLY COVERING EACH LINE OF PUREE. FREEZE.
CUT THINLY WIDTHWAYS EXPOSING THE OLIVE AND GINGER LINES, BAKE ON A SILPAT MAT AT 380F/190C FOR AROUND 6-8 MINUTES UNTIL GOLDEN, ALLOW TO COOL AND CRISPEN. MAKE EACH DAY FOR FRESH TASTE!