Cherry endives

Savoury recipe

Cherry endives

Martin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.

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Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
  1. Cherry endives


    • 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.

    Vacuum pack.

    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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