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
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.