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Michelin-Style Radish Dessert with Coconut Parfait
Dessert

Michelin-Style Radish Dessert with Coconut Parfait

3 hServes 4Nutri-Score C€€€
from @platingart2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • radish (peeled, some juiced, some sliced paper-thin on a mandoline, some cut into fine matchsticks for the salad)Produce600 g
  • beetroot (cooked, juiced)Produce60 g
  • coconut milk (full-fat, for the parfait)Pantry400 ml
  • heavy cream (cold, whipped, for the parfait and the ice cream)Dairy300 ml
  • sugar (for the parfait, ice cream and juice)Pantry120 g
  • egg yolks (for the coconut parfait)Dairy4 pieces
  • gelatin sheets (soaked in cold water, for the parfait)Pantry4 pieces
  • milk (for the light ice cream base)Dairy250 ml
  • lemon juice (freshly squeezed, to balance the radish juice)Produce20 ml
  • olive oil (for the radish salad)Pantry20 ml
  • salt (to season)Spices3 g

per serving

Nutrition

467kcal

Carbs
44 g
Proteins
7 g
Fat
30 g
Adapt tools

what you’ll use

Tools

  • juicer
  • Mandoline
  • Saucepan
  • Mixing bowl
  • Whisk
  • Sieve
  • ice cream machine
  • Ramekin ×4

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Make the radish salad

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