Red wine mayonnaise

Add the cabernet sauvignon vinegar, egg yolks and mustard to a tall jug.
Using a hand blender, slowly add the oil slowly until homogenised.
Add the red wine, transfer to a piping bag.
Reserve until needed.

Gazpacho

Soak the bread in the cabbage juice for 30 min.
Pass juice through a chinois.
Add the mayonnaise, vinegar and salt to taste and blitz well with a hand blender.
Pass again through a Superbag.

Mustard ice cream

Place the milk and milk powder in a pan and heat to 52°C.
In the meantime, use a hand blender to blitz the yolks, sugar and IT-19 until light and creamy.
Once the milk has reached temperature, add the egg yolk mix. Bring to 70°C and hold for 10 min.
Cool immediately in the blast chiller.
Once completely chilled, mix in the Pommery and Colmans (use only the top 3/4 of the Pommery and ensure the seeds are still whole).
Reserve in the fridge.
Shake the mix well and weigh out 1kg. Whisk in 150g sour cream and ensure it has been fully incorporated before churning.

Compressed cucumber

Peel the cucumbers and using a mandolin and sharp knife, dice the cucumber evenly to 3mm squared.
Compress in a 1/2 gastro with a splash of water until translucent (around 3 times).