Ingredients
- For the honey ice cream
- 3 egg yolks
- 1 tbsp sugar
- 75 g honey, liquid
- 300 ml milk
- 75 ml cream
- For the carpaccio
- 1 onion, red
- 50 ml beetroot juice
- 600 g mixed coloured beetroot; yellow, red, Chioggia beetroot, etc.
- 6 radishes
- salt
- Black pepper
- 4 tbsp white wine vinegar
- 4 tbsp olive oil
- 2 tbsp grape seed oil
- 1 handful of baby leaf lettuce
Instructions
- For the ice cream, whisk the egg yolks with the sugar in a whisking bowl. Bring the milk and honey to the boil. Whisk the egg yolk and sugar mixture over a hot water bath until frothy and stir in the honey and milk. Stir until the mixture thickens to a creamy consistency. Stir until cold on ice cubes, whip the cream until stiff and fold in. Freeze in the ice cream maker until creamy.
- Peel the onion and cut into wafer-thin slices on a mandolin. Pour the beetroot juice over it in a bowl and leave to infuse for approx. 20 minutes.
- Peel the mixed beetroot and slice very thinly on a mandolin, mix in a bowl with a little salt and a pinch of sugar and leave to infuse for approx. 30 minutes. Wash and clean the radishes, finely slice and add. Then marinate with the vinegar and oils, mix thoroughly and lay out flat on plates. Sort the lettuce, wash, spin dry and arrange over the plates. Top each with a scoop of honey ice cream and serve.
