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Michelin-Style Radish Dessert with Coconut Parfait
Dessert

Michelin-Style Radish Dessert with Coconut Parfait

3 hPour 4Nutri-Score C€€€
par @platingart2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • radish (peeled, some juiced, some sliced paper-thin on a mandoline, some cut into fine matchsticks for the salad)Fruits et légumes600 g
  • beetroot (cooked, juiced)Fruits et légumes60 g
  • coconut milk (full-fat, for the parfait)Épicerie400 ml
  • heavy cream (cold, whipped, for the parfait and the ice cream)Produits laitiers300 ml
  • sugar (for the parfait, ice cream and juice)Épicerie120 g
  • egg yolks (for the coconut parfait)Produits laitiers4 morceaux
  • gelatin sheets (soaked in cold water, for the parfait)Épicerie4 morceaux
  • milk (for the light ice cream base)Produits laitiers250 ml
  • lemon juice (freshly squeezed, to balance the radish juice)Fruits et légumes20 ml
  • olive oil (for the radish salad)Épicerie20 ml
  • salt (to season)Épices3 g

par portion

Nutrition

467kcal

Glucides
44 g
Protéines
7 g
Lipides
30 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • juicer
  • Mandoline
  • Casserole
  • Saladier
  • Fouet
  • Tamis
  • ice cream machine
  • Ramequin ×4

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 3

  4. Make the radish salad

    • Cut the remaining radish into fine matchsticks.
    • Dress with olive oil, lemon juice and a pinch of salt.
    Étape 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.
    Étape 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.
    Étape 6
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