Horseradish Snow

Ingredients (8 people)
  • 40 g (1.41 oz) horseradish, grated
  • 45 ml (3 tbsp) milk
  • 250 ml (1 cup) buttermilk
  • 8 g (0.28oz/3/4 tbsp) cornstarch (cornflour)
  • Salt


The day before serving, combine the milk and buttermilk in a saucepan and bring to a boil. Add the cornstarch and whisk well, then cook for 2 minutes over low heat. Add the grated horseradish and cover the pan with plastic wrap (cling film). Infuse the mixture for 30 minutes at room temperature.

Filter the mixture through a fine conical strainer, transfer to a Pacojet beaker, and freeze for 24 hours. On the actual day, pacotize once and set aside in the freezer until ready to use.

Other recipes by Grégory Marchand