- 20 endives
- 3 1/2 ounces melted butter (100 g)
- 20 slices truffle
- 1 3/4 ounces Swiss cheese (50 g)
- 1/3 ounce butter (10 g)
- fleur de sel
- sugar
Cream of Endives
Ham and Truffles
- 4 slices ham, on the bone
- 3/4 ounces truffles, mashed (20 g)
- 2 tablespoons veal jus (3 cl)
- 2 tablespoons truffle stock (3 cl)
- white pepper
Instructions
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
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.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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