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Michelin-Style Radish Dessert with Coconut Parfait
Dessert

Michelin-Style Radish Dessert with Coconut Parfait

3 Std.Für 4Nutri-Score C€€€
von @platingart2 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • radish (peeled, some juiced, some sliced paper-thin on a mandoline, some cut into fine matchsticks for the salad)Obst & Gemüse600 g
  • beetroot (cooked, juiced)Obst & Gemüse60 g
  • coconut milk (full-fat, for the parfait)Vorräte400 ml
  • heavy cream (cold, whipped, for the parfait and the ice cream)Milchprodukte300 ml
  • sugar (for the parfait, ice cream and juice)Vorräte120 g
  • egg yolks (for the coconut parfait)Milchprodukte4 Stücke
  • gelatin sheets (soaked in cold water, for the parfait)Vorräte4 Stücke
  • milk (for the light ice cream base)Milchprodukte250 ml
  • lemon juice (freshly squeezed, to balance the radish juice)Obst & Gemüse20 ml
  • olive oil (for the radish salad)Vorräte20 ml
  • salt (to season)Gewürze3 g

pro Portion

Nährwerte

467kcal

Kohlenhydrate
44 g
Eiweiß
7 g
Fett
30 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • juicer
  • Gemüsehobel
  • Stielkasserolle
  • Rührschüssel
  • Schneebesen
  • Sieb
  • ice cream machine
  • Souffléförmchen ×4

Schritt für Schritt

Zubereitung

  1. Make the radish and beetroot juice

    • Juice the peeled radishes and collect the clear radish juice.
    • Juice the cooked beetroot and add just a touch to the radish juice to tint it a pale pink.
    • Season with a little sugar, lemon juice and salt, then chill.
    Schritt 1

  2. Prepare the coconut parfait

    • Soak the gelatin sheets in cold water until soft.
    • Warm the coconut milk with the sugar, then whisk in the egg yolks and cook gently to a light custard.
    • Off the heat, dissolve the drained gelatin in the warm mixture.
    • Whip the cold cream to soft peaks and fold it into the coconut base.
    • Pour into ramekins and freeze until set.
    Schritt 2

  3. Slice the radish layers

    • Using a mandoline, slice radishes into very thin, translucent layers.
    • Keep the slices in iced water so they stay crisp and curled.
    Schritt 3

  4. Make the radish salad

    • Cut the remaining radish into fine matchsticks.
    • Dress with olive oil, lemon juice and a pinch of salt.
    Schritt 4

  5. Churn the light ice cream

    • Warm the milk with a little sugar and cream to make a light base.
    • Chill completely, then churn in the ice cream machine until smooth and airy.
    • Freeze until firm enough to scoop into a ball.
    Schritt 5

  6. Plate the dessert

    • Pour the radish and beetroot juice into the base of the plate.
    • Add a quenelle of coconut parfait and arrange the thin radish layers on top.
    • Spoon over the radish salad and finish with a ball of light ice cream.
    Schritt 6
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