Endives with Ham and Black Truffles
Step 1: Endives
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.
Step 2: Cream of Endives
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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