Endives with mango and satsumas
From the one star french chef Patrick Asfaux
5.0/5 (6 votes)
Prepare time :
Cooking time :
Total time :
Cooking time :
Total time :
Endives with mango and satsumas recipe for 6 people:
- 2 endives washed, halved and finely sliced
- 2 satsumas
- 1 mango, peeled and cut in small dices
- 30g brown sugar
- 40g caster sugar
- 100g 55%+ cocoa chocolate
- 2 Tsp grenadine syrup
Progression
1) Make a syrup with the caster sugar and 10cl of water. The when it is boiling add 12 slices of satsumas in it. Bring to the boil and take your pot off the heat. Leave your satsumas to cook in the syrup for ten minutes. Then, take your slices out and set them aside. Keep the syrup for later on.
2) In a thick bottom pot, cook your endives slowly along with the rest of the satsumas, the brown sugar and the mango. Add the syrup that you made earlier to cook the slices of satsumas. Let the lot reach the texture of a coarse compote.
3) Melt down your chocolate in a bain-marie (double boiler). Take a piece of parchment and make 6 small discs with the chocolate using the back of a spoon. Allow to cool down and set aside in the fridge.
Arrangement:
At the centre of a plate place a disc of chocolate. Then, put a big spoon of endive, mango mixture. Place two slices of satsumas on the top of it. Finish by pouring a little bit of grenadine syrup on the top of the slices of satsumas.
Despite its originality it is going to be a success, guaranteed.
2) In a thick bottom pot, cook your endives slowly along with the rest of the satsumas, the brown sugar and the mango. Add the syrup that you made earlier to cook the slices of satsumas. Let the lot reach the texture of a coarse compote.
3) Melt down your chocolate in a bain-marie (double boiler). Take a piece of parchment and make 6 small discs with the chocolate using the back of a spoon. Allow to cool down and set aside in the fridge.
Arrangement:
At the centre of a plate place a disc of chocolate. Then, put a big spoon of endive, mango mixture. Place two slices of satsumas on the top of it. Finish by pouring a little bit of grenadine syrup on the top of the slices of satsumas.
Despite its originality it is going to be a success, guaranteed.
credits photo : patrick Asfaux
leave a message or a photo
