Red cabbage gazpacho with mustard ice cream and shiso

1. Bring the water to a boil and add the powder, cabbage, potato, apple, onion, herbs, and vinegar.
2. Bring the soup back to a boil and lower the heat.
3. Cook the soup for at least 20 minutes (until the potatoes are cooked).
4. Blend the soup smooth with a hand blender or in a blender.
5. Cool the soup down.
6. Add the red cabbage juice to the cold soup.

1. Whisk the egg yolk together with the sugar until light and fluffy.
2. Heat the milk with the milk powder to 60°C and pour this while stirring onto the egg yolks.
3. Pour the egg yolk mixture back into a pan and stir au bain marie to 85°C.
4. Strain the mixture and cool it quickly in the refrigerator.
5. Add the mustard and churn the mixture.

1. Mix all the ingredients into a smooth mixture and spread it in a silicone mold.
2. Bake the leaves at 170°C.

1. Pour the gazpacho into the bowls and add a scoop of mustard ice cream.
2. Finish the soup with a crispy twig, shiso purple, and some olive oil.

Tip: Mix some red cabbage juice with some Hellmann's mayonnaise. Pipe small dots onto the twigs and place the shiso purple leaves on top.