Gastronomixs

Chicory tarte tatin, parmesan cheese sorbet, pear, and sugared walnuts

We created a dessert containing both sweet and savoury notes. This dessert is inspired by one of our previous guest chefs Martin Benn. We want to show you how you can be inspired by the creation of another chef, whilst creating your very own composition.

Chicory tarte tatin, parmesan cheese sorbet, pear, and sugared walnuts

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Ingredients

200

g

walnuts

100

g

sugar

25

g

water

 

 

curry powder

 

 

salt and black pepper

4

 

chicory heads

300

g

sugar

2

sheets

puff pastry

500

g

milk

150

g

Parmesan cheese

100

g

glucose

1

g

salt

3

 

Conference pears

400

ml

Poire Williams

185

g

sugar

Preparation method: chicory tarte tatin
  • Cut the chicory in half lengthwise and remove the cores.
  • Caramelise the sugar and pour into round aluminium trays.
  • Trim the halved heads of chicory and arrange in the trays, two to a tray, with the round side up.
  • Punch out sheets of the puff pastry the same size as the trays, and pierce with a fork to keep them from puffing completely.
  • Lay a sheet of puff pastry on each chicory pair and press down well.
  • Bake the tarte tatin in an oven preheated to 180°C for 10 minutes, until golden brown.
  • Allow to cool slightly and then turn the tray over, so the chicory is on top.
Preparation method: Parmesan cheese sorbet
  • Grate the cheese and heat with the milk until the cheese melts and releases its flavour.
  • Blend finely with a hand-held blender and pour through a sieve.
  • Heat with the glucose and salt and transfer to Pacojet or Frix-Air cups.
  • Freeze for at least 8 hours until rock-hard.
  • Just before serving, churn into a smooth sorbet.
Preparation method: sugared walnuts with curry
  • Dry-roast the walnuts in an oven at 150°C for 15 minutes.
  • Allow the sugar and the water to caramelise until champagne-coloured.
  • Add the walnuts and ensure that they are thoroughly coated with the caramel.
  • Allow the sugar to continue caramelising until it has the colour of nuts.
  • Turn out the walnuts onto a silicone sheet, taking care that they do not touch each other.
  • Sprinkle with curry, black pepper, and a little salt. Set aside to harden.
Preparation method: Poire Williams pear confit brunoise
  • Peel the pears, quarter them vertically, and remove the core.
  • Place the pears in a dish together with the sugar and the Poire Williams.
  • Cover the dish and cook at 175°C for 45 minutes.
  • Leave the pears to cool in the liquid.
  • Once cooled, finely dice (brunoise) the pears.
Finishing & presentation
  • Use a ring to create an even layer of the brunoise pears.
  • Place a warm tarte tatin on top of this layer.
  • Make a quenelle of the Parmesan sorbet and place it on top of the tarte tatin. Garnish the composition with pieces of sugared walnuts. 

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