Maxwell Restaurant’s cauliflower panna cotta with torched scallop and cauliflower variation

Maxwell Restaurant at Maxwell Wines in McLaren Vale, South Australia offers superb fine dining in a stunning setting. Talented Head Chef Fabian Lehmann shares a recipe with us.

Maxwell Restaurant’s cauliflower panna cotta with torched scallop and cauliflower variation


Serves 8




Cauliflower panna cotta 

1 cauliflower 

1L full cream milk 

6 sheets of gelatine 

Good quality soy sauce 

Sea salt flakes 


Dehydrated cauliflower 


Salt flakes 


Pickled cauliflower 

200g cauliflower florets 

80ml cooking sake 

40ml mirin 

60ml sushi vinegar 

60g sugar 

10 coriander seeds 


Cauliflower puree 

Cauliflower trim (from dehydrated)

3–4 tbsp butter

200ml milk


Torched scallops 

8 scallops 


Coriander leaves to garnish




Cauliflower panna cotta 

Cook cauliflower in milk until soft. Soak gelatine in cold water. Process cauliflower and milk in Thermomix or blender until smooth. Pass through fine sieve and season with salt and soy sauce to taste. Add gelatine to hot mix, stir until dissolved. Pour mixture into tray at a thickness of 1cm and refrigerate until set. Cut into large discs using a cookie cutter. 


Dehydrated cauliflower 

Shave cauliflower on mandolin or meat slicer as thin as possible. Dehydrate on 65° for 2 hours. Deep fry on 160°C until golden and crispy. Season with salt.


Pickled cauliflower 

Boil sake, mirin, sushi vinegar, sugar and coriander seeds to make a pickling liquid. Set aside to cool. Take 200g of cauliflower florets and add to room temperature pickling liquid. Leave in pickling liquid until soft. 


Cauliflower puree 

Roast cauliflower trims in 3–4 tablespoons of butter until golden brown and soft. Blitz in blender and add milk until desired consistency (around 200ml). Season to taste and pass through a fine sieve.


Torched scallops 

Using a butane burner, briefly run the flame over the surface of the scallops until browned (a few seconds). The scallop should remain raw most of the way through. Using a very sharp knife, slice scallops horizontally as thinly as possible. 


To assemble:

Place disc of cauliflower panna cotta in centre of dish. Top panna cotta with several pieces of the finely sliced scallop. Pipe small dots of puree on top of scallop and alternate with florets of pickled cauliflower, finish with slices of dehydrated cauliflower. Garnish with coriander.