Chicory Mousse - by Featured Chef Martin Burge, Whatley Manor

Mark Morris

Mark Morris

20th November 2010
Mark Morris

Chicory Mousse - by Featured Chef Martin Burge, Whatley Manor

Recipe supplied by Martin Burge at Whatley Manor

Serves 4


  • Ingredients for the chicory mousse
  • 75g Chicory beans
  • 75ml Full fat milk
  • 75ml Whipping cream
  • 2 Medium egg yolks
  • 20g Sugar
  • 15g Milk chocolate
  • 2.5g Gelatine
  • 10ml Whipping Cream
  • 100ml Whipping cream
  • Ingredients for the mascarpone mousse
  • 2 Medium egg yolks
  • 55g Caster sugar
  • 85g Mascarpone cheese
  • 75ml Whipping cream
  • 2g Gelatine leaf
  • 5ml Whipping cream
  • 10ml Water
  • Ingredients for the Chocolate spray gun mix
  • 300g 70% dark chocolate
  • 300g Cocoa butter
  • Ingredients for assembling the chicory mousse
  • 25g Melted dark chocolate for brushing
  • Ingredients for the Garnish
  • 24 Tempered chocolate leaves (4cm by 3cm)
  • 4 Pieces of gold leaf
  • 5g Gold Dust


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