Endives with Mangoes and Clementines melt-in-mouth and rich

1 Make a quick syrup with 1.4 oz (40 g) of sugar and 0.4 cup (10 cl) of water. Once boiling, add 12 clementine slices. When it returns to a boil, remove the pan from heat, leave covered for 10 minutes, then drain, keeping the syrup and clementines separate.

2 In a heavy-bottomed pan, gently cook the sliced endives, the remaining clementines cut into large pieces, the mango cubes, the brown sugar and the clementine syrup. Let it reduce for 15 minutes over low heat until no liquid remains, then transfer to a small bowl, let cool and refrigerate.

3 Melt your chocolate very quickly in a double boiler or microwave. Then, on a sheet of baking parchment, make 6 small discs which you will spread with the back of a large spoon, let cool and store in the fridge.

4 Plating: on a pretty white plate, place a chocolate disc, carefully lifted with a metal spatula, then top with a generous spoonful of your compote, crown with 2 slices of candied clementine, then drizzle a little pomegranate syrup with a teaspoon. Success guaranteed for this recipe off the beaten path.