Recipes > Bobby Cortez > Charred Endive & Violet Endive in Verjus Clementine Jus

Chef Bobby Cortez Charred Endive And Violet Endive, Verjus Clementine Jus, Royal Belgian Caviar, Pont L Eveque Cream
Chef Bobby Cortez Charred Endive And Violet Endive, Verjus Clementine Jus, Royal Belgian Caviar, Pont L Eveque Cream

Charred Endive & Violet Endive inVerjus Clementine Jus

Endive Violet Flash™

Endive Violet Flash™

Endive Violet Flash™ is a radiant violet leaf that boasts a mild, slightly bitter flavor. A perfect contrast to cured meats, nuts, and cheeses, its vibrant and beautiful color will undoubtedly shine on any plate. This leaf pairs harmoniously with fresh fruit, lending a burst of color and flavor to your salads. With its succulent and juicy texture, Endive Violet Flash™ is best enjoyed fresh and cold, or incorporated into unheated dishes, ensuring the retention of its striking color and delightful crispiness. Elevate your culinary creations with the vibrant and flavorful addition of Endive Violet Flash™.

Micro Princess Flower™

Micro Princess Flower™

Micro Princess Flower™ is a delightful blue/purple flower with an almost neutral taste. Featuring perfect, five-petaled blossoms that offer a subtle vegetable and green pepper flavor, these delicate flowers complement a wide range of dishes. From salads and soups to appetizers, desserts, and even beverages, they effortlessly elevate the aesthetic and flavor profile of your culinary creations.

Charred Endive & Violet Endive in Verjus Clementine Jus

With Royal Belgian Caviar, Pont l'Eveque Cream

Ingredients

  • Micro Princess Flower™
  • Endive Violet Flash™

PONT – L'ÉVÊQUE CREAM CHEESE:

  • 2 cups heavy cream
  • 2 cups Pont-l'Évêque cheese, trimmed of rind
  • 4g gelatin sheet, soaked in cold water 3x to deodorize

VERJUS CLEMENTINE BEURRE BLANC:

  • ½ cup Verjus juice
  • ¼ cup sauvignon blanc wine
  • ½ cup clementine vinegar
  • ¼ cup shallots, minced
  • 2 tsp honey
  • 1/3 cup heavy cream
  • ¼ tsp sea salt
  • 2 cups unsalted high-quality butter

CHARRED ENDIVE:

  • 3 Tbsp unsalted butter
  • 10 Belgian Endive, trimmed
  • 2 Tbsp lemon juice
  • ½ cup sauvignon blanc wine
  • 1/3 cup water
  • 2 tsp honey
  • Sea salt

FLASH VIOLET ENDIVE:

  • 6 Fresh Origins® Endive Violet Flash™

PLATING:

  • 50g Royal Belgian Ossetra Caviar
  • Fresh Origins® Micro Princess Flower™

Instructions

PONT – L'ÉVÊQUE CREAM CHEESE:
  1. Bring heavy cream to a boil and remove from heat. 
  2. Slowly whisk in the cheese followed by the gelatin. Whisk until melted and pass through a fine mesh sieve and chill for at least 12 hours.
  3. Whisk in a mixing bowl as for whipped cream with stiff peaks. Place in a large pastry bag and refrigerate until needed.
VERJUS CLEMENTINE BEURRE BLANC:
  1. In a medium saucepan, boil the verjus, wine, vinegar, and shallots until reduced to 1/3c.
  2. Add the cream, salt, and honey and boil for 1 minute. 
  3. Reduce heat then slowly whisk in the butter a few tablespoons at a time to ensure emulsification. Pass through a fine mesh sieve and keep warm.
CHARRED ENDIVE:
  1. Divide and melt the butter in two large sauté pans over medium heat. 
  2. Cut the endives in half lengthwise and place cut side down into the pan. Slightly brown, about 2 minutes, then divide and add white wine, water, honey, and a pinch of salt.
  3. Simmer and cover with a parchment paper lid followed by tight fitting lid. Simmer for 15 minutes. Remove the lids and turn the endive over.
  4. Cover again and simmer another 15 minutes. Remove the lids once more, turn the endives over to the cut side. Reduce liquid until evaporated and caramelize the endive. Set aside.
FLASH VIOLET ENDIVE:
  1. Separate the leaves and warm in salted butter for 2 minutes. Set aside.
PLATING:
  1. Separate the charred Belgian endive leaves and place 4-5 on each plate. 
  2. Top with the warmed violet endive.
  3. Generously pour over the verjus clementine beurre blanc followed by ribbons of the Pont-L’eveque cream cheese and top with Royal Belgian Osetra Caviar and Micro Princess Flower™.