Chicory is a plant that offers many varieties. Generally it is consumed as a hot drink . But did you know that there are many other uses for this delicious food?

In hot version

• The classic with water :

Mix 2 teaspoons with 200 ml of hot water.

• The latte :

Mix 2 teaspoons with 200 ml of the milk of your choice ( animal or vegetable ) heated beforehand.

• Viennese chicory :

Mix 2 teaspoons with 200 ml of hot water or milk of your choice.

Cover the whipped cream mixture.

Sprinkle everything with cocoa powder.

• Dalgona chicory:

In a bowl, mix 2 teaspoons of chicory with 3 tablespoons of hot/cold water and 2 teaspoons of sugar.

Beat with an electric whisk for about 3 minutes until the mixture lightens and thickens.

In a glass, pour 1 half cup of the milk of your choice and pour the whipped chicory over it using a spoon.

Add ice cubes if you want a frozen version.

In cold version

• The classic with water:

Mix 2 teaspoons with 200 ml of cold water . Add ice cubes for more freshness.

• The latte:

Mix 2 teaspoons with 200 ml of cold milk of your choice ( animal or vegetable ). Add ice cubes for more freshness.

• Liège chicory:

For a gourmet recipe, mix 2 teaspoons with 200 ml of cold water or milk of your choice. 

Put 1 scoop of chocolate ice cream and 1 vanilla ice cream in a glass. Pour the chicory on top.

Add whipped cream to finish.

In pastry

• Pana cotta with chicory and peanut butter

Go see our article for this special recipe on the journal of our website: nouree.fr

• Chicory mousse

Ingredients for 4 persons)

- 60 g of powdered sugar

- 3 eggs

- 15cl of liquid crème fraîche

- 2 teaspoons of chicory diluted in water

Recipe

Whisk the egg yolks with the sugar until the mixture whitens.

Pour in the liquid cream, put on the heat and cook gently without boiling.

Once the mixture has thickened, put it in a salad bowl.

Pour in the chicory and whisk.

Beat the egg whites. Gently incorporate them into the cream.

Place the mixture in small containers and put them in the refrigerator for 4 hours.

• Vegan chocolate and chicory mousse

- 150 ml of chickpea juice

- 60 g of sugar

- 2 teaspoons of chicory diluted in water

Recipe

Whisk 150 ml of chickpea juice with an electric mixer in a bowl. The mixture should foam. Add the sugar gradually.

Melt the chocolate in a bain-marie or microwave. Add the chicory and mix vigorously.

Gently incorporate the mixture into the chickpea juice.

Place the mixture in small containers and put them in the refrigerator for 4 hours.

• Soft chicory cake

Ingredients (for 6 people)

- 2 eggs

- 80 g of powdered sugar

- 40 g of cornstarch

- 3 teaspoons of chicory diluted in water

- 100 g of butter

Recipe

Whisk the eggs with the sugar until the mixture whitens.

Add the cornstarch, chicory and melted butter.

Put the mixture into molds.

Bake for 12 minutes in an oven preheated to 200°C.

• Chicory pancakes

Ingredients

- 2 teaspoons of Original or Escale

- Cocoa

- 3 eggs

- 75 g of flour

- 20 g of maple syrup

- 8 g of coconut oil

- 260 g of oat or almond milk

- 55 g of cornstarch

- A pinch of salt

Recipe

In a salad bowl, mix the previously sifted cornstarch and flour, cocoa and chicory with salt, coconut oil and maple syrup.

Using a whisk, add the milk little by little until you obtain a smooth crepe.

Let the dough rest for 15 minutes, covering the bowl with a clean, dry cloth.

In a pan over medium heat, melt a dab of coconut oil, place a ladle of batter and cook your pancake for 30 seconds on each side.

• Chicory fondant

Ingredients for 4 persons)

- 40 g of butter

- 150 g of pastry chocolate

- 3 eggs

- 50 g of sugar

- 4 tablespoons of flour

- 2 teaspoons of chicory diluted in water

Recipe

Melt the chocolate with the chicory and the butter in a bain-marie or in the microwave. 

Mix vigorously.

Add the egg yolks. Whip the mixture with an electric mixer. Add the sugar and flour. 

Beat the egg whites. Gently incorporate them into the mixture.

Put the mixture in ramekins.

Bake for 10 minutes in an oven preheated to 180°C.