Clean the cauliflower and remove the outer leaves. Cut the cauliflower in small roses from the stem, halving the larger ones.
Finely chop the shallots. Finely grate half of the lemon peel and squeeze the juice.
2. Melt 50 g butter in a wide saucepan, sauté shallots and cauliflower florets in it without coloring. Season with salt and 1 pinch of sugar. Extinguish with the vermouth, boil and add the whipped cream.
Cook the cauliflower for 20-25 minutes with the lid closed. 5 min before the end of cooking season with lemon zest and 2-3 tbsp juice of one lemon.
4. very finely grind the cauliflower in a kitchen blender, pass through a fine sieve and cool slightly. Add the egg yolks and mix well.
Divide the mixture evenly between 2 round, heatproof molds (300 ml each). Place the molds in a juice pan, fill the juice pan with hot water to just below the rim of the molds. Bake the mixture in the heated stove on the 2nd rack from the bottom for 80 min at 130 °C (gas 1, convection oven not recommended). Then remove from the stove, cool and refrigerate for 2-3 hours before serving.
Just before serving, stir the pear syrup with 4 tbsp olive oil. Cut the crab tails in half lengthwise and rinse, removing the black intestines. Dry well. Drizzle shrimp halves with 1-2 tbsp juice of one lemon, season with salt.
7. fry the remaining olive oil in a non-stick frying pan.
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