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.
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.
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.
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.