- 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
Chicory Mousse - by Featured Chef Martin Burge, Whatley Manor
Mark Morris
20th November 2010
Chicory Mousse - by Featured Chef Martin Burge, Whatley Manor
Recipe supplied by Martin Burge at Whatley Manor
Serves 4
Ingredients
Method
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
