Endive Reblochon Tatin

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Soak the gelatin in cold water for 5–10 minutes until soft, then drain.
2. Bring the heavy cream to a light simmer without boiling. Take off the heat and cool to about 60°C (140°F). Stir in the softened gelatin until fully dissolved.
3. In a food processor, crumble the Roquefort, then pour in the cream mixture and pulse until smooth. Add the cottage cheese and blend until combined. Season with salt and pepper.
4. Transfer to a container, fold in a third of the toasted nuts, and set aside.
5. Preheat a fan oven to 180°C (350°F). Lightly prick a 12x31 cm (5x12 inch) sheet of puff pastry, place it on a parchment-lined tray, cover with parchment and an upside-down cooling rack, and bake for 10 minutes. Remove the rack and top parchment.
6. Trim the pastry to an 8.25x30 cm (3.25x11.5 inch) rectangle and bake 18–20 more minutes. Keep it in a dry place.
7. Remove damaged outer leaves from the endives, rinse briefly, and cut each lengthwise in half. Set aside 1 or 2 halves for garnish. Trim only the dried or brown part of the root, keeping the core intact.
8. Heat a large skillet over medium heat. Cook the raw sugar without water until it melts to a deep amber caramel, then stir in the honey. Lower the heat, stir in the butter until combined, and turn off the heat.
9. Place the endive halves cut-side down in the pan, season with salt and pepper, and cover. Over medium heat, steam for 10 minutes. Uncover and cook 35–40 minutes more until the liquid has evaporated and the endives are tender and deeply caramelized. Let cool to room temperature.
10. Dampen the mold's interior with water and line it with plastic wrap. On a freezer bag laid on the counter, arrange the endive halves tips inward, packed tightly and within the mold's footprint. Lift the plastic into the mold, spread in the cheese mixture, and sprinkle the remaining nuts on top.
11. Fold the plastic over the top, tap the mold gently on the counter, and refrigerate overnight or until fully set.
12. Unmold onto a board, remove the mold and plastic, and cut off both ends cleanly. Keep refrigerated for up to 48 hours, never frozen.
13. For the dressing, mince the shallots. Whisk the mustard, honey and vinegar, then whisk in the oils, shallots, salt and pepper.
14. Thinly slice half the apple, then cut the slices into batons. Toss the minced reserved endive and apple with dressing to taste, keeping the rest of the dressing aside.
15. Place the chilled log on a cake board. Just before serving, glaze the endive with a kitchen blowtorch until caramelized, top with the salad, and serve within 12 hours.

Summarized from Bruno Albouze's video. Watch it for the details.

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CheeseCreamHeavy creamShallotApplePuff pastryCottage cheeseHazelnut