Preview

Toasted buckwheat tuile, glazed chicory, buckwheat-infused milk

Brunch, Vegetarian, Gluten free, Salted, Ice cream, Biscuit Dough

A traditional recipe from Brittany, a region in northwestern France.

Note

A beaten or broken egg is easier to incorporate into a fluid mass.

To be on the safe side, make the granita the day before.

Ingredients

Recipe for 4 pers

Buckwheat pancake

100 Gr

Icing sugar

4 Gr

Salt

150 Gr

Softened butter

140 Gr

Buckweath flour

180 Gr

Egg white

Endive chicory granita

1 Liter(s)

Water

50 Gr

Sugar

65 Ml

Hydromel wine

25 Gr

Chicory root

Creamy chicory

300 Ml

35% whipping cream

25 Gr

Sugar

30 Gr

Chicory root

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.