Dessert
Michelin-Style Radish Dessert with Coconut Parfait
3 uVoor 4Nutri-Score C€€€
C
3 u
3 uMichelin-Style Radish Dessert with Coconut Parfait
wat je nodig hebt
Ingrediënten
radish (peeled, some juiced, some sliced paper-thin on a mandoline, some cut into fine matchsticks for the salad)Groente en fruit600 g
beetroot (cooked, juiced)Groente en fruit60 g
coconut milk (full-fat, for the parfait)Voorraadkast400 ml
heavy cream (cold, whipped, for the parfait and the ice cream)Zuivel300 ml
sugar (for the parfait, ice cream and juice)Voorraadkast120 g- egg yolks (for the coconut parfait)Zuivel4 stukken
- gelatin sheets (soaked in cold water, for the parfait)Voorraadkast4 stukken
milk (for the light ice cream base)Zuivel250 ml- lemon juice (freshly squeezed, to balance the radish juice)Groente en fruit20 ml
olive oil (for the radish salad)Voorraadkast20 ml
salt (to season)Kruiden en specerijen3 g
per portie
Voedingswaarden
467kcal
- Koolhydraten
- 44 g
- Eiwitten
- 7 g
- Vetten
- 30 g
wat je gebruikt
Keukengerei
juicer
Mandoline
Steelpan
Mengkom
Garde- Zeef
- ice cream machine
- Ramekin ×4
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Make the radish salad
- Cut the remaining radish into fine matchsticks.
- Dress with olive oil, lemon juice and a pinch of salt.
- Stap 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.
- Stap 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.
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