Endive, Fourme d’Ambert mousse, apple pickles and walnut brittle

Ingredients

• Servings: for 10 portions

• 3 endives
• 130g black rice
• Apple Cider Vinegar or Quince Vinegar – Huilerie Beaujolaise
• Grape Seed Oil – Huilerie Beaujolaise
• Sugar
• 1/2 Granny Smith apple
• 1/2 Royal Gala apple
• 160ml white vinegar
• 80ml water
• Five-pepper blend
• Thyme / Bay leaf
• Salt
• Sugar
• 130g Fourme d’Ambert cheese
• 330g heavy cream (35%)
• 10 ml Walnut Virgin Oil – Huilerie Beaujolaise
• 100g sugar
• Water
• 50g walnuts
• Chervil as needed
• Salt / Pepper

Instructions

• The day before, prepare the apple pickles. In a saucepan, combine water, white vinegar, about ten peppercorns, 2 bay leaves, 10 thyme sprigs, two large pinches of sugar and two pinches of salt. Bring to a boil, then remove from heat. Slice the apples finely with a paring knife (or into sticks if preferred) and place each variety in separate airtight jars. Pour the vinegar mixture evenly between the jars. Refrigerate overnight.
• The next day, finely slice 2 large endives and sweat them in a saucepan over high heat with a drizzle of grape seed oil. Once all moisture has evaporated, add a generous pinch of sugar to caramelize. Deglaze with a good splash of apple cider or quince vinegar from Huilerie Beaujolaise. Let simmer on low heat until you get a soft endive chutney. Adjust seasoning if necessary and keep at room temperature.

• In another saucepan, combine 130g of cream and 130g of diced Fourme d’Ambert. Heat over medium heat until melted. Lightly season with salt and pepper, then blend for a smooth consistency. Chill in the refrigerator. Using a whisk, whip the remaining 200g of cream. Once whipped, add the walnut oil and a pinch of salt. Whisk again to incorporate and refrigerate.

• In a small saucepan, combine 100g sugar with a splash of water. Heat on high until you reach a light caramel. Meanwhile, roughly chop the walnuts. Once the caramel turns blond, add the walnuts and cook briefly until a rich brown color forms. Immediately spread the mixture on a greased baking sheet lined with parchment paper, flattening with a second sheet on top (be cautious, it's hot!). Let cool in a cool room.

• Retrieve the chilled Fourme d’Ambert base and gently fold in the whipped cream in three additions using a spatula. Transfer to a piping bag fitted with a “Saint-Honoré” nozzle, if available. Set aside.

• Take the last endive and trim the base to separate 10 intact leaves.

• Plating: place a teaspoon of endive chutney in each leaf. Pipe the Fourme d’Ambert mousse in a zigzag from the top to the base. Add one piece of each apple pickle, then sprinkle with walnut brittle shards. Garnish with a few drops of walnut oil and chervil sprigs. Tip: add a dot of mousse under each endive leaf to hold it in place.

Enjoy!