Chicory with Cheese

Ingredients

• 200 g chicory
• 1 Shallot
• 1 EL Butter
• 0.25 l milk
• 100 g Gouda
• paprika powder
• 2 sheets gelatin
• 2 EL sour cream
• 6 hazelnut kernels
• 1 bunch parsley
• salt (pepper)

Instructions

1. 1.

   Wash, trim and separate 16 beautiful leaves of chicory, set aside. Finely chop the remaining stems. Peel and finely chop the shallot. Heat butter and sauté the shallot and chopped chicory on low heat; pour in milk, bring to a boil once, then simmer gently for 5 minutes.

2. 2.

   Grate cheese coarsely and dissolve it in the milk. Season with paprika, salt, and pepper. Soak gelatin sheets in cold water, squeeze out excess liquid, and melt into the cheese sauce. Let cool for 30 minutes before adding crème fraîche.

3. 3.

   Spread the cheese sauce onto the chicory leaves, arrange on a plate, and refrigerate for 15 minutes. Roughly slice hazelnuts and sprinkle over before serving. Garnish with parsley.