The Chef: Anna Shovers (the Publican)The Challenger:Dana Cree (Blackbird)The Ingredient: Chicory root
Chicory root has a bitterness similar to coffee, Shovers said, but it’s more chocolatey and not as intense in flavor: “It’s a little more mellow, a little more earthy.”
Best of Chicago voting is live now. Vote for your favorites »
Shovers also sprinkled burnt cinnamon around the edge of the plate—she likes cinnamon in her coffee—and made a coffee-chicory granita “to bring in another ice factor, something that wasn’t as creamy.” After placing a scoop of chicory ice cream atop the puffed rice and chocolate disk, she surrounded it with spoonfuls of the granita. “I was thinking a little organic nest for the chocolate,” she said. In fact, it looked almost exactly like an egg in a nest.
Chicory ice cream and granita with yuba and caramelized milk crunchies
Chicory ice cream 1400 g cream 1400 g milk 400 g egg yolks 550 g sugar, divided 6 g stabilizer 430 g sweetened condensed milk Splash of vanilla ⅓ cup chicory (to taste) 1 t salt
Put soy milk in a pot and heat over low heat (2-3 on induction) until it begins to smoke (do not bring it to a simmer!). It will stay on very low heat throughout the entire process.
Caramelized milk crunchies 400 g feuilletine 500 g Valrhona Dulcey Blond chocolate 100 g oil
