Recipes

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

GINGERBREAD TIRAMISU

QUANTITY FOR 100 PORTIONS

INGREDIENTS

Eggs : 0,7 kg
Gelatine sheets : 21
Double cream : 1,75 kg
Black coffee : 1 l
Cocoa powder to taste
Gingerbread: App. 1.75kg (84 slices)
Liquid chicory : 6 soup spoons
Brown sugar : 0,85 kg
Mascarpone : 1,75 kg
Almond-flavoured Marsala : 0,1 l
Liquid honey : 0,175 kg

RECETTE

  • Mix the coffee and the Marsala. Set aside.
  • Cut the gingerbread into thin slices (cut widthways to make two slices out of one).
  • Place on the tray and pour over the coffee-Marsala mixture.
  • Soften the gelatine in cold water.
  • Whip the cream and set aside.
  • Mix the eggs with the brown sugar until they whiten, add the honey.
  • Add the mascarpone, the chicory, gelatine dissolved in warm water then the whipped cream. Mix delicately.
  • Assemble the tiramisu and place in a very cold refrigerator.
  • Sprinkle with cocoa powder and serve.

Jérôme Moreau, Lycée d’Haubourdin, Haubourdin

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