Recipes

In all of its available forms, chicory can be used to prepare a variety of recipes, offering them both flavour and originality.

COFFEE AND CHICORY CHARLOTTE, FLAMBEED WITH DUTCH GIN AND SERVED WITH BROWN SUGAR CARAMEL SAUCE

QUANTITY FOR 100 PORTIONS

INGREDIENTS

Sugar: 2,25 kg
Brown sugar: 2 kg
Eggs: 45
Liquid chicory: 0,09 l
Single cream: 3,75 l (including 0.5l for the sauce)
Water: 2,25 l
Sponge fingers: 180
Milk: 3,75 l
Gélatine: 50 feuilles ou 100 g
Coffee extract: 0,085 l
Dutch gin: 1,4 l (including 0.9l to flambé)

RECIPE

  • Bring the milk to the boil.
  • Mix 1.875kg of the sugar and the eggs to obtain a pale cream.
  • Prepare the custard.
  • Add the gelatine.
  • Separate the custard into two bowls.
  • Add the coffee extract to one bowl and the liquid chicory to the other.
  • Cool them in a cooling chamber.
  • Whip the single cream then add equal quantities to each cooled cream preparation.
  • Prepare a syrup with 2.25 litres of water, the remaining sugar and 0.45l of Dutch gin.
  • Place the sponge fingers in charlotte moulds and moisten with the syrup.
  • Pour in the chicory cream and cool for 15 minutes.
  • As soon as the cream has set, add the coffee cream and return to the cooling chamber.
  • Turn out and garnish to your liking.
  • Prepare a caramel sauce (with the brown sugar and Dutch gin).
  • Gradually add half a litre of cream.
  • Pour a string of caramel sauce over the charlotte.

Serving suggestion : Flambé with Dutch gin.

Jérôme Moreau, Lycée d’Haubourdin, Haubourdin

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