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Radish On A Spoon by Davide Oldani

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Medium
Total Time
3H 10MIN
Cuisine
Ingredients

Onion: 10 g, peeled, finely chopped

Butter: 10 g

Milk: 100 ml

Cream: 100 ml

White bread: 3 crustless slices

Mustard: 20 g

Radishes: 3 g, grated

Salt: To taste

Albert sauce: 260 g

Ricotta cheese: 70 g

Milk: 30 g

Egg whites: 1

Salt: To taste

Milk: 200 g

Almond syrup: 40 g

Cornstarch: 3 g, diluted in water

Salt: To taste

Tomatoes: 1

Salt: 1 g

Sugar: 1 g

Celery: 2 stalks, strings removed

Coffee: 1 g, ground

Salt: To taste

Olive oil: To taste

Radish recipes: Italian chef Davide Oldani's radish on a spoon, a playful vegetables and cheese appetizer

Method
01.
Albert Sauce

In a small pot, sauté the onion in the butter, add the milk and let boil for 5 minutes.

Pour in the cream, bring to a boil.

Remove from fire and add the bread, then let rest before mixing in the mustard, the radish and the salt.

Run everything through a strainer and set aside.

02.
Radish On A Spoon

With a mixer, whip the ricotta then add milk, the Albert sauce, the egg white and the salt and blend until smooth.

Divide the mixture in buttered moulds and cook in a bain-marie in the oven 120°C for around 20 minutes.

Keep warm.

03.
Tomatoes

Wash the tomatoes, making a cross at the top and then blanch them in boiling water, drain and cool in ice water.

Peel the tomatoes and cut into 4 slices, remove the seeds and garnish with salt and sugar.

Dry in an oven at 67°C for around 2 hours.

04.
Almond Water

Bring the milk to a boil, add the almond syrup and add in the cornmeal, adjust salt.

Slice the celery into think slices, dress with a bit of salt and oil.

Place the radish at the centre of a small bowl, the almond sauce, the tomato, the celery and a sprinkle of ground coffee.

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