Sous-vide endives, coffee vinaigrette and toasted almond cream


  • 3-4 endives
  • 20g butter
  • 50g toasted almonds
  • 150g water
  • 3g salt
  • 5g soluble coffee
  • 125g water
  • 75g sugar
  • 5g balsamic vinegar
  • 5g sherry vinegar
  • 20g evoo
  • Pepper
  • Oil


First, boil the sugar, the 125g of water and the coffee to achieve a denser consistency. When it has cooled, add the vinegars and the oil and put to one side.

Meanwhile, pack the almonds with the 150g of water and leave them to hydrate in the chamber for 24 hours. Blend the almonds with the water and drain everything through a fine strainer, adding some texture. Set aside.

Then, clean the endives, keeping only the heart. Cut them into quarters and pack them with a pinch of salt and a little oil. Cook them in the SmartVide for 30 minutes at 85ºC.

After 30 minutes, take the endives out and allow them to cool. When it’s time to serve, sear them in a pan with the butter.

In this recipe, the vacuum helps us to hydrate the nuts faster and to get more nuances. With the endives, it helps us to cook them evenly and keep their shape.