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• Peppers: peel them by passing them over the open flame of a stove or roasting them in the oven at 180 °C for 15/20 minutes. Cut the peeled flesh into strips 2 cm long and 1 cm wide.
• Endive: cut the leaves to create confetti of 1.5 cm per side.
• Gruyère: create a cream by melting the cheese in a bain-marie and blending it with milk. 
• Corn flakes: mix part of the corn flakes with the cheese cream and, using a 10 cm cake ring, create disks directly on the greaseproof paper above the baking tray. Add more corn flakes, the pepper strips and the endive and sprinkle with grated Gruyère. Cook at 220 °C for 8 minutes. 

Plating: 
Once out of the oven, remove the cake rings and garnish with a few drops of mustard and rocket leaves.