Recipes

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

RICH RHUBARB AND GINGERBREAD FLAN WITH CHICORY CARAMEL

QUANTITY FOR 100 PORTIONS

INGREDIENTS

Gingerbread: 100 slices
Honey: 0,15 kg
Oranges: 5
Gelatine sheets (2g): 30
Frozen broken raspberries: 1 kg
Fresh mint (garnishing): 5 bunches
Frozen rhubarb: 1,7 kg
Brown sugar: 0,15 kg
Butter: 0,25 kg
Single cream: 1 l
Fresh raspberries (garnishing): 10 tubs
Syrup
Water: 0,5 l Caramel
Sugar: 0,5 kg Sugar: 0,7 kg
Dutch gin: 0,05 l Single cream: 2 l
Glucose: 0,02 l Liquid chicory: 0,02 l

RECIPE

  • Prepare the Dutch gin syrup.
  • Gently sweat the rhubarb with the butter, brown sugar, honey and orange juice to obtain a puree with a few chunks. Cool in a cooling chamber.
  • Place a gingerbread disk in the bottom of an individual pastry ring (diameter 8cm – height 3cm) and moisten with the syrup.
  • Place a teaspoon of broken raspberries in the centre of the gingerbread.
  • Soak the gelatine leaves in cold water.
  • Whip the litre of fresh cream with an electric whisk (sugar-free whipped cream).
  • Take a quarter of the rhubarb puree and warm it, dissolve the gelatine and mix.
  • Delicately mix this preparation and the remaining puree with the whipped cream.
  • Place the obtained cream in the pastry ring and smooth the surface.
  • Cool in a chamber then turn out.
  • Decorate with the fresh mint and raspberries.
  • Prepare a dry caramel, gradually stir in the cream and flavour with chicory.
  • Decorate the plate with the caramel cream then arrange the flan on the plate.

Hervé Duplouy, (Lycée Montebello, Lille) et Jean-Philippe Real (Lycée Baudelaire, Roubaix)

Print recipe

THE COMPANY

CHICORY

OUR ACTIVITIES

CONTACT US