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

  • 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

Method

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.