Angela Moore
Red Cabbage Gazpacho, adapted from Heston Blumenthal at Home by Heston Bluementhal.
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Red Cabbage Gazpacho

Heston Blumenthal, Heston Blumenthal at Home - December 2011

Adapted from Heston Blumenthal at Home by Heston Bluementhal.

For 4 servings

Mustard ice cream:

  • 3 1/2 cups (840 g) heavy cream
  • 1 1/2 cups (360 g) whole milk
  • 3/4 cup (140 g) unrefined superfine granulated sugar
  • 2 1/2 Tbsps. (35 g) semi-skimmed milk powder
  • 1/2 cup (120 g) whole grain mustard
  • 2 tsps. (10 g) English mustard
  1. Heat cream, milk, sugar, and milk powder in a saucepan set over medium heat, whisking constantly, until milk powder has dissolved completely; remove from heat; pour into a bowl; place bowl in ice water bath; cool.

  2. Whisk in mustards; pour into the bowl of ice cream maker; process according to manufacturer's directions, mixing until paddle can no longer turn; place in airtight container; blend with immersion blender 10 seconds; place in bowl of ice cream maker; process 10 minutes; return to airtight container; cover; freeze at least 2 hours.

Red wine mayonnaise:

  • 1 lg. egg yolk
  • 2 tsps. (10 g) Dijon mustard
  • 6 Tbsps. plus 1 tsp. (90 g) peanut or grapeseed oil
  • 1 Tbsp. (15 g) red wine
  • 2 tsps. (10 g) red wine vinegar
  1. Whisk egg yolk and mustard in small bowl; gradually add oil, whisking constantly, until emulsion is stiff; stir in wine and vinegar; cover with plastic wrap; reserve in refrigerator.


  • 1 red cabbage, quartered and white core removed
  • 1 slice white bread, crust removed
  • 2 Tbsps. (30 g) red wine vinegar
  • salt
  • 1/4 cucumber, peeled, deseeded, and finely diced
  1. Juice 3 cabbage quarters; place 1 cup juice in airtight container; add bread; cover; refrigerate 2 hours.

  2. Strain through fine chinois lined with muslin, pressing out as much juice as possible from bread; discard bread.

  3. To serve, juice remaining quarter cabbage; strain through fine chinois lined with muslin into bowl with chilled juice; add 1 1/2 Tbsps. red wine mayonnaise; blend with immersion blender; stir in vinegar; season; mound some cucumber in bottom of each serving bowl; top with small quenelle of mustard ice cream; pour gazpacho around ice cream tableside.