For the cooked endives
Ingredients
- 4 Endives
- 100 g Virgin olive oil
Directions
- 1 Seal the endives and the oil in a sous-vide bag.
- 2 Boil in water for 30 minutes.
- 3 Remove from heat and cool in ice-water.
- 4 Set aside in the refrigerator.
For the Gorgonzola foam
Ingredients
- 150 g Gorgonzola cheese
- 100 g Whipping cream (35% fat)
- 50 g Milk
- Salt
- 1 ea Siphon (1/2 liter volume)
- 2 cartridge NO2 gas
Directions
- 1 Bring the milk and the cream to a boil.
- 2 Add the Gorgonzola in chunks and remove from heat.
- 3 Beat with until creamy, strain, and add salt to taste.
- 4 Fill the siphon, close it, and charge it with a gas cartridge.
- 5 Refrigerate for 3 hours.
For the curly endives
Ingredients
- 1 Endive
- Water
- Ice
Directions
- 1 Cut the endive lengthwise into fine slices, about 0.1-cm long.
- 2 Place the endive slices into ice water and refrigerate.
For the fried walnuts and walnut praline
Ingredients
- 75g peeled walnuts
- 100g sunflower oil
- Salt
Directions
- 1 Starting with cold oil, heat the walnuts and fry.
- 2 When fried, drain well.
- 3 Separate out 20 g of walnuts and chop with a knife.
- 4 Grind the remaining nuts in a blender until a praliné texture is reached. Add salt to taste and set aside in a sauce dispenser.
Presentaion
Ingredients
- 20g Yondu, Light
- 30g Extra virgin olive oil
- 10g Freeze-dried passion fruit
- Freshly ground black pepper
Directions
- 1 Remove the cooked endives from the sous-vide bag and cut each of them into 8 pieces.
- 2 Remove the curled endive from the ice water and drain with paper towel. Add salt and virgin olive oil.
- 3 Arrange 8 pieces of cooked endive covering the base of a plate.
- 4 Dress each piece of the endive with walnut praliné, salt, and freshly ground black pepper.
- 5 Fill the empty spaces of the plate with the Gorgonzola foam and passion fruit.
- 6 On top of all this, spread the sheets of curled endive.
- 7 Finish off with a bit of freshly ground black pepper and dress the dish by spraying Yondu, Light(Jang Sauce).
