Endives with Ham and Black Truffles

Remove a few leaves from the endives, so that they are all the same shape.

Cut off the ends of the endives, and wash in a bowl of cold water acidified with ascorbic acid (1/4 teaspoon per quart (1 g per liter) of water). Reserve the outside leaves for the cream.

Cook the endives sous-vide by placing them six by six in sous-vide bags and seasoning with fleur de sel, sugar, and melted butter. Seal (pressure 2.8, seal 7.5), then cook for 1 1/2 to 2 hours in a 210°F (100°C) steam oven.

Wilt the reserved endive leaves in a dab of butter. Add the garlic cloves, moisten with the cream, season, and cook for 45 minutes.

Strain the cream through a fine-meshed chinois, and set aside.

Cut ribbons 1 1/2 x 5 inches (3.5 x 12 cm) from each ham slice.

Thin the mashed truffle with the veal jus, then season with the truffle stock and freshly ground pepper.

Take the endives out of the sous-vide bags, setting the cooking juices aside. Brown in a sauté pan in a dab of butter and some sugar, then deglaze with the cooking juices.

Emulsify the endive cream with a wand blender.

Wrap a ribbon of ham around each endive, and place in an oval baking dish. Coat with cream, sprinkle with thinly sliced cheese, and brown under the broiler.

Present on a large plate with the mashed truffles and veal jus.

Lay a slice of truffle on each endive and season with freshly ground pepper.