INGREDIENTS

(serves ten) 

1 head red cabbage
Half a loaf of white bread
Mayonnaise, to thicken

For the mustard ice-cream
9 egg yolks
100g Trimoline sugar
1 litre milk
150g wholegrain mustard

METHOD

To make the red cabbage gazpacho, juice the red cabbage in a centrifuge. Roughly chop white bread (crust removed) and add to cabbage. Allow to set for 12 hours.

Once the mixture has set, pass through a sieve and thicken with mayonnaise. Put back in food processor to emulsify fully.

To make the grain mustard ice-cream, whisk egg yolks and sugar until white.

Pour over hot milk, return to pan and cool to 75ºC.  Add mustard and allow to cool. Churn.