Red cabbage gazpacho

For the ice cream, add the milk, cream, horseradish and gellan gum into a Thermomix. Using speed 5 bring this to 50°C and then add the sugar and glucose powder and a pinch of salt. Take this to 100°C

Divide between Paco containers and freeze, then use a Pacojet to churn this when ready to serve. Alternatively, this can be done on the hob with an immersion blender and ice cream machine

For the red wine mayonnaise, place the egg yolk, mustard, red wine vinegar and red wine into a Thermomix

Blend on low for 5 minutes to aerate, then slowly begin to emulsify oil into the mix

Once thickened, season with salt, pass and set aside

To make the red cabbage gazpacho, first juice the red cabbage. You should get about 750ml of juice

Mix this with 25g of the red wine mayonnaise, red wine vinegar, salt and bread in the jug of a blender

Blend this together on speed 3 for two minutes then turn it up to speed 10 for one minute

Pass the gazpacho and use a vac pac machine to remove the air

To serve, place a quenelle of ice cream on each plate. Garnish with some cress and pour over some of the red cabbage gazpacho