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Endive and orange floating islands

Savory recipes Spring Summer Fall Winter Under 30 minutes Végétarienne Expert Autocuiseur
Prep time
10 minutes
Cooking time
15 minutes
4 people



  1. Cut the zest of the citrus fruits into extremely thin strips.
  2. Bring 50 cl (2 cups) of water to a boil with 250 g (2 cups) of sugar
  3. Chop the onion finely, then sweat in olive oil.
  4. Add the onions and zests to the sugar and water mixture and cook gently for 20 minutes until they turn to confit.


  1. Peel and chop the onion
  2. Remove the outer leaves from the endives and use a sharp knife to cut out the bottom of the cores. Chop the remaining leaves and drizzle them with the juice of a lemon.
  3. Heat the duck fat in the pressure cooker, then sweat the onion and endives. Add the sugar then pour in the stock.
  4. Close the lid with the regulator and heat the cooker . When the steam starts to escape, lower the heat and cook for 15 minutes.
  5. Remove the pressure cooker from the heat. Depressurize before opening.
  6. Add the cream, close the lid with the regulator and let cook for another 5 minutes.
  7. Use a blender or mortar to grind the porcini mushrooms into a powder.
  8. Whip the egg whites until stiff, then mix in some of the porcini powder.
  9. Use two soup spoons to create 6 quenelles (egg-shaped dumplings). Poach them in a pot of boiling water for 5 minutes, turning them over after 2 and 1/2 minutes. Use a skimmer to remove and place the dumplings on a cloth.
  10. Remove the pressure cooker from the heat. Depressurize before opening, then blend the contents of the cooker.
  11. Season as needed
  12. Serve the creamy soup in a soup plate with a floating island, and a small spoonful of the citrus confit. Sprinkle the egg whites with a little porcini powder.


For the soup
  • 6 endives
  • 1 large onion
  • 10 cl (2/5 cup) dry white wine
  • 75 cl (3 cups) chicken stock
  • 10 cl (2/5 cup) heavy cream
  • 1 tbsp duck fat or olive oil
  • 1 pinch of Espelette pepper
  • 2 pinches of sugar
  • 1 lemon
  • Salt, pepper
  • 3 egg whites
  • 5 g (0.2 oz) dried porcini mushrooms
For the citrus confit
  • ¼ of a grapefruit peel
  • ¼ of an orange peel
  • 1 white onion
  • 250 g (9 oz) powdered sugar
  • 1 tbsp olive oil


Pressure cooker

Pressure cooker

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