Cherry endivesSavoury recipe
- Frozen fruit purée 100% : Black cherry - 100g
- Endive - 2 pcs
Cut endives lengthwise.
Place the endives in a vacuum bag.
Add the black cherry purée.
Vacuum 4 times without sealing the bag.
Cook in a steam oven or in a bain-marie at 90°C for 40min.
Keep under 3°C in the fridge.
Serve at room temperature with some walnut oil, toasted walnuts, gorgonzola ice cream and green endives, julienned.
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