Charred Endive & Violet Endive in Verjus Clementine Jus

Ingredients

• Micro Princess Flower™
• Endive Violet Flash™
• 2 cups heavy cream
• 2 cups Pont-l'Évêque cheese, trimmed of rind
• 4g gelatin sheet, soaked in cold water 3x to deodorize
• ½ cup Verjus juice
• ¼ cup sauvignon blanc wine
• ½ cup clementine vinegar
• ¼ cup shallots, minced
• 2 tsp honey
• 1/3 cup heavy cream
• ¼ tsp sea salt
• 2 cups unsalted high-quality butter
• 3 Tbsp unsalted butter
• 10 Belgian Endive, trimmed
• 2 Tbsp lemon juice
• ½ cup sauvignon blanc wine
• 1/3 cup water
• Sea salt
• 6 Fresh Origins® Endive Violet Flash™
• 50g Royal Belgian Ossetra Caviar
• Fresh Origins® Micro Princess Flower™