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Belgian Endive, Blood Orange, Pistachio


  • Glazed Endive

  • Panna Cotta with Blood orange gelee

  • Pistachio pudding

  • Blood Orange Vinaigrette

Glazed Endive

Yield: 1 portion


  • 1 White Belgian Endive, cut in half vertically

  • 2 blood oranges, juiced

  • 2 Tbs honey

  • ¼ cup light brown sugar

  • Kosher salt

  • 2 Tbs turbinado sugar




Reduce the blood orange juice in a saucepot by half. Whisk in honey, brown sugar, and 2 tablespoons of salt to dissolve. Use a pastry brush to apply the glaze to one half of the endive and sprinkle thoroughly with the turbinado sugar. Brule the endive until the sugar caramelizes and the endive is cooked through.


Yogurt Panna Cotta

Yield: 1 pint


  • 3 blood oranges, zested and juiced

  • 1 cup heavy cream

  • 2 Tbs kosher salt

  • 6 sheets gelatin, bloomed in ice-water

  • 2 cups Greek yogurt




Heat blood orange juice and zest with cream and salt in a small saucepot to a simmer. Squeeze excess water out of the gelatin and whisk each sheet into the orange cream. Strain the mixture through a chinois and cool to room temperature. Fold the cream base into the yogurt and load the mixture in a piping bag.

Take the center leaves out of the remaining half of the endive, cut a small slit along the bottom to allow the endive to stand up. Pipe the panna cotta mixture to fill the center of the endive and smooth with a small offset spatula. Allow the panna cotta to set in the refrigerator.


Blood Orange Gelee

Yield: ½ cup


  • ½ cup blood orange juice

  • 3 Tbs sugar

  • 4 sheets gelatin, bloomed in ice-water




Heat the blood orange juice and sugar to dissolve. Squeeze excess water out of gelatin sheets and whisk each one into the base to incorporate. Cool the gelee to room temperature and place an even layer, approximately 1/8th inch in height above the panna cotta. Cool until set.


Pistachio Pudding

Yield: ½ cup


  • ¼ cup sugar

  • ¼ cup blood orange juice

  • ½ cup pistachio oil

  • Xanthan gum




Whisk sugar and blood orange juice in a saucepot until dissolved. Cool to room temperature. Blend the mixture with the pistachio in a blender and slowly add 1/8th teaspoon of xanthan gum until a pudding-like consistency is achieved.



Place a circle of the pistachio pudding on the right of the plate. Lay both versions of endive parallel to one another with the cold panna cotta on the left and bruléed version to the right. Top the panna cotta with segments of blood orange and sprinkle toasted pistachio pieces atop the bruléed endive.

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