Toasted buckwheat tuile, glazed chicory, buckwheat-infused milk

Preparation time: 90 min

Preheat your Oven at 350 °F

• Buckwheat pancake

  Sift the flour, mix all the ingredients together and leave to rest in the fridge for 24 hours.

  Roll out the dough thinly on a Silpat or baking paper, and bake for eight minutes at 175°C.

  Break up the tiles as you wish.

• Endive chicory granita

  Make a syrup with (water, sugar), add the mead and chicory root off the heat.

  Leave to infuse with a cling film, then once cool, strain and pour the syrup into a flat container. 

  Place in the freezer and, once set, scrape off the granita with a fork.

  Spoon into verrines at the last minute, before serving.

• Creamy chicory

  In a saucepan, bring the cream, sugar and chicory to the boil, leave to infuse for a few minutes, then strain.

  Pour into a siphon, add two cartridges (max) of gas, and set aside in the fridge, with the siphon lying on a shelf.

• Assembly

  In a bowl or verrine, place the granita at the bottom, cover with the chicory siphon and place two beautiful tuiles.