Serves 4
Equipment |Spray gun,Blow torch,Water bath,Vac pack machine,Food mixer,50mm diameter hexagonal mould for the mascarpone mousse x 4,50mm diameter sphere moulds for the chicory mousse x 4
Ingredients
Chicory mousse
75g chicory beans
75ml full fat milk
75ml whipping cream
2 medium egg yolks
20gsugar
15gmilk chocolate
2.5g gelatine
10mlwhipping cream
100mlwhipping cream
25g melted dark chocolate for assembling
Syrup
75g espresso coffee
50g Kalhua
50gPedro Ximenez sherry
20g caster sugar
Joconde sponge
187g icing sugar
5 medium eggs
35g unsalted butter
187gground almonds
6 medium egg whites
50g caster sugar
50g plain flour
Mascarpone mousse
2 medium egg yolks
55g caster sugar
85g mascarpone cheese
75ml whipping cream
2g gelatine leaf
5ml whipping cream
10ml water
Chocolate spray gun mix
300g70% dark chocolate
300g cocoa butter
To serve
24 tempered chocolate leaves (4cm by 3cm)
4 pieces of gold leaf
5g gold dust
Method
Chicory mousse
In a frying pan toast the chicory beans on a medium heat.Pour the milk and cream into a vac pack bag with the toasted chicory beans.Seal the bag and place in a water bath set at 75 degrees for 30 minutes.Remove the bag from the water bath and pass the mixture through a fine sieve or chinois.Weigh out the infusion and add enough milk to make up to 125g.Whisk together the egg yolks and sugar. Meanwhile bring to boil the infusion then pour over the egg yolks and sugar. Return to the heat continuously stirring with a spatula or wooden spoon. The mixture will thicken to make an anglaise.Pass the chicory anglaise through a chinois or fine sieve. Add the milk chocolate and set aside until required.Take a glass bowl and soften the gelatine in cold water for about ten minutes.Squeeze the gelatine to remove excess water. In a pan add 10ml of cream and the gelatine, heat the mixture up gently until the gelatine has dissolved.Take the gelatine cream off the heat and then pour onto the chicory anglaise and whisk until well mixed. Whisk 100ml of the cream to form soft ribbons and then fold into the chicory anglaise. Mix well. Pour the mixture into half sphere moulds and freeze.
Syrup
Make an espresso coffee and dissolve the sugar into the coffee. Add the rest of the ingredients. Set aside until required.
Joconde sponge
Place into a food mixer the icing sugar, ground almonds and half of the eggs. Whisk on high speed for eight minutes. Add the remainder of the eggs and whisk on high speed for another ten minutes. Add the melted butter into the mix and set aside.Line a tray 60cm by 40cm with silicone paper.Meanwhile make a meringue by whisking the caster sugar and the egg whites until soft peaks are formed. Fold the icing sugar, almonds, butter and eggs into the meringue. Fold the sieved flour into the mixture. With a Palate knife spread the mixture gently and evenly over the tray. Bake at 220 degrees for ten to twelve minutes, until firm to touch.Leave to cool and then spread a thin layer of melted dark chocolate over the top. Cut the sponge into eight hexagons using the mould as a cutter. Set aside. Discard any remaining sponge.
Mascarpone mousse
Dissolve the sugar and water in a pan and boil to 118 degrees to make a sugar syrup.Meanwhile in a mixing bowl add the egg yolks then pour the sugar syrup and whisk the mixture to form a sabayon. Set aside. In a separate bowl whisk the mascarpone cheese until soft and smooth. Fold the sabayon into the mascarpone.In a glass bowl soften the gelatine in cold water for about 10 minutes.Squeeze the gelatine to remove excess water. In a pan heat up 5ml of cream and add the gelatine until dissolved. Take the melted gelatine off the heat and then pour into the mascarpone sabayon and whisk until combined. In a bowl whisk 75ml of cream to form soft ribbons and then fold into the mascarpone sabayon.
Chocolate spray gun mix
Set bain marie Melt the cocoa butter and chocolate together until it reaches 50-55 degrees.Pass the chocolate through a chinois into a spray gun.
To serve
Place the Joconda sponge on the bottom of the hexagonal mould and soak the sponge with a tablespoon of the coffee syrup. In the mould pipe the mascarpone mousse up to half way. Repeat the layering of the Joconda sponge, coffee syrup and the mascarpone mousse. Leave to set in the fridge for 2 hours.Remove the chicory mousse from the freezer. Turn the mousse out of the mould by heating the outside of the mould with a blow torch. Meanwhile melt some dark chocolate over a bain marie. Brush the bottom of each mousse with the melted chocolate. Place the mousse back in the freezer for ten minutes.Set up the spray gun. The temperature of the chocolate must be about 50 degrees so that the gun works efficiently. Remove the frozen mousse’s from the freezer and spray all over except the base, making sure they remain frozen whilst spraying. Lay the sprayed mousse’s on a tray lined with silicone paper and place in the fridge to defrost naturally. When ready to serve, light the blow torch and heat the outside of the hexagonal mould to assist with removing the mousse from the mould. Place the chicory mousse carefully on top of the mascarpone mousse. Arrange the tempered chocolate leaves around the outside of the mascarpone mousse to form a hexagon. Then place the pieces of gold leaf on top of the dome and sprinkle with a light dusting of gold dust on the edge of the plate.
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