I'll admit that for this dish, I was definitely drawn in by the wow factor - bright purple soup, tiny pale green cubes and pale yellow ball of ice cream. Also, since it was a December lunch, a better reason for this soup I could not imagine.
It was fairly straightforward, with a few steps, but nothing complicated.
To recap, this is the entree dish from my mother's special birthday lunch.
There were six courses...
- Beetroot lollies (*)
- Red cabbage gazpacho with mustard ice cream (*)
- Goat cheese tarts
- Salmon with Bois Boudran Sauce (*), green salad
- Tiramisu (*)
- Chocolate biscuits (*), tea and coffee
Red cabbage gazpacho with mustard ice cream
- Make mustard ice cream
- Make mayonaise
- Prepare soup
- Assemble & serve
Step one: Make mustard ice creamYes, this would definitely be my first time making and eating a savoury ice cream.
Assemble your ingredients. I was quite surprised that it has sugar in it, and no eggs. It also has powdered milk - this was tough to find. Heston recommends semi-skinned powdered milk, but I could only get full cream, so that's what I used. It supposed to allow you to add extra protein while managing the fat levels (which may not have been ideal since I was using full cream, but I work with what I have!
So the ice cream goes into the ice cream maker for churning. what you might notice at this point is... it makes at least twice as much ice cream as you could possibly want. Firstly, I don't think mustard ice cream is something you sit down and eat bowls of - unlike vanilla or whatever. And you only need one scoop per person for the dish so I'd say the quantity given would feed more than 20 people. It make 2 litres or so. Double what I can fit in my ice cream maker, meaning I had to do it in batches. Grrr.
So, I resorted to my last ditch attempt... put the whole unit in the freezer.
Then it comes out looking quite nice. I tried some. This blew my mind a bit - I really couldn't decide if I liked it or not. I could tell on first taste it didn't take bad, but couldn't get my head around it. I eventually decided it was nice - quite like eating frozen home made coleslaw dressing. But definitely unusual.
Step two: Make mayonnaiseSo, at it's heart, the gazpacho is mostly red cabbage juice thickened with mayonnaise. Luckily, it doesn't taste the way that reads. I've not made a lot of mayonnaisese, having had a bad experience previously. This one worked fine, and tasted good, but not amazing.
Mustard and egg yolk are whisked...
Okay, nice and thick looking.
Step three: Prepare the soupThis step was so easy I kept feeling like I was missing something.
Take big amazing purple red cabbage.
Whisk in your mayonnaise to taste, thereby making the most garish naturally coloured thing you may ever make. Possible reason enough in itself to make it!
Step four: AssembleI finely diced the cucumber, being very
Things I learned.
- Watch those ice cream volumes for future recipes, as they likely will need to be halved to fit in my 1L ice cream maker. I really wonder about who recipe tested this book sometimes. Flavours etc are all fine, but the quantities are all over the place, typically with way more than you need.
- Cabbage juice is much nicer than I would have thought.
- The at the table theatre of the serving is definitely part of the fun.
Verdict:This was nice, but not amazing. Kind of a refreshing salady-thing in flavour. It was easy to make and was very dramatic in a food theatre kind of way. I wish the flavour was equal to the presentation. (Again, flavour was nice, but I wasn't floored, the way I have been with some dishes).
Guest opinionsGuests were hard to gauge (they are my mother's friends, and all had their "being polite" hats on). Generally though, most enjoyed it. All I think were fascinated by it. I know at least one person really loved it (as she's mentioned so several times to mum since).
I did take another batch of soup (partly to use up the leftover mass of ice cream) to a BBQ. There, most who tried it weren't fans. I'm not sure whether that was just the wrong forum, the wrong crowd (they mostly just thought it was odd) or just a general dislike. It certainly lost something in translation to a casual dish!
Next time- the star of the show : Salmon with Bois Boudran Sauce