The combination of bitter chicory and sweet gingerbread forms the basis of a tasty aperitif.
Ingredients
-
2 stalks of chicory
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1 tablespoon of red berries
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1 nut of butter
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2 tablespoons of agave syrup
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1 sprig of lemon thyme
Preparation Method
- Cut the chicory into pieces.
- Heat a pan, melt the butter and fry the chicory until golden.
- Deglaze with raspberry vinegar.
- Add the agave syrup, sugar and lemon thyme and cook for another 7 minutes.
- Stir frequently so it doesn’t burn.
- Cut the Pain d’épices slices in four and toast them briefly.
- Top with candied chicory.
- Decorate with the red fruits.
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