Ingredients

For the horseradish ice cream
140 gm water
125 gm sugar
70 gm glucose
1 gelatine leaf soaked in cold water to bloom
5gm ice cream stabilizer
20 gm grated horseradish
2 T hot water
1 T white wine vinegar
150ml double cream
150 ml natural greek yoghurt
300 gm crème fraiche
1 tsp salt
2 tsp lemon juice
Pinch of mustard powder
Pinch of cayenne pepper
For the baby beets
10 candy stripe baby beets
10 purple baby beets
10 golden baby beets
200mls Extra virgin olive oil
20 gms lemon thyme chopped
Cornish sea salt and pepper to season
300mls Sushi vinegar
50mls 2 yr old soy sauce
50 mls Japanese golden sesame oil
Beetroot juice base
3kg beetroots juiced. Makes approx 2litres of juice
2 T sherry vinegar
Beetroot juice jelly
450mls beetroot reduction
120 mls sushi vinegar
12 gms gold leaf gelatine soaking in cold water
Goats cheese mousse
300gms goats cheese ( Vulscombe )
30 mls milk
120 mls double cream
1.2 gelatine leaves soaked in cold water
Salt and pepper
½ lemon
Roast walnuts
200 gms Walnut halves skinned
Beetroot crisps
2 medium candy beetroot
2 medium golden beetroot
Truffled honey thyme vinaigrette
100 mls golden sesame oil
50 mls rapeseed oil
50 mls truffle oil
100 gms truffle honey
100 mls Banyuls vinegar
50 mls 2 yr old soy sauce
10 gms chopped lemon thyme
Garnish
Micro red vein sorrel cress
Micro beet leaves
1 punnet baby blue nasturtium leaves
Thyme flowers
80 gms wasabi sesame seeds
1 Wiltshire autumn black truffle

Method

For the ice cream
Bring water sugar glucose and ice cream stabilizer to the boil, take off heat and whisk in the gelatine leaf. Chill down and then whisk in all the ingredients and freeze in a pacojet container overnight. Pacotise 2 hours before plating.
For the baby beets
Wash and trim all beetroots thoroughly. Put into separate pots of boiling water. Cook till tender (12 mins – 15 mins). When cooler peel and marinate with dressing made whisking together the sesame oil, sushi vinegar, lemon thyme and 2 year old soy sauce. Vac pac in separate bags.
For the beetroot juice
Peel and juice all the beetroot. Add to a pot with the sherry vinegar and reduce to 1 litre of liquid.
For the beetroot jelly
Heat liquid in a pot to a simmer, ring out the gelatine and whisk into the liquid. Put on to a tray to set.
For the goats cheese mousse
Blitz goats cheese in a robot coupe till smooth. Warm up the milk in a pan and whisk in the gelatine and quickly add to the goats cheese while the
robocoupe is still running. Add the double cream and season with lemon, salt, and pepper. Put into a piping bag and refrigerate.
For the roast walnuts
Bake at 180 for 6 to 8 minutes. Cool then chop into pieces. Reserve.
For the beetroot crisps
Slice beets on a mandolin and deepfry, dehydrate if possible
For the pickled shallots
Slice the shallot finely on a Japanese mandolin and mix with the sushi vinegar. Vac pac on full.

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