Chicory Root and Potato Dessert

Name: Chicory Root and Potato Dessert
Prep time: 1 h
Cook time: 1 h
Total time: 7 h
Yield: Serves: 12
Ingredients: 75 g glucose; 150 g caster sugar; 110 g cream, warmed; 5 g chicory powder; 3 g sea salt; 125 g butter; 105 g dark brown sugar; 200 g butter; 190 g plain flour; 60 g caster sugar; 12 g baking powder; 3 tsp chicory root powder, plus extra for dusting; 6 g sea salt; 550 g garden potatoes; 600 g whole milk; 75 g butter; 110 g sugar; 1½ leaves of gelatine; 600 ml whipping cream; 90 g caster sugar; 30 g liquid glucose; 300 g whipping cream; 90 g egg yolks; 6 g chicory powder

Preparation info

Serves:
12

Difficulty
Medium
Ready in
7 hr

Appears in

For the Love of the Land

By Jenny Jefferies

Published 2020

About

Chicory is a unique and flavoursome ingredient that was traditionally grown in the UK during the world wars as a coffee substitute. We pair it with late season Charlotte or Linda potatoes in this dessert, as the starch and sweetness ratio is perfect.

Ingredients

For the potato mousse

550 g garden potatoes
600 g whole milk
75

Starter
Dessert

Method

For the potato mousse

Wash and peel the potatoes, then slice them ½cm thick straight into cold water. Dry the slices and place them in a pan with all the ingredients except the gelatine and cream. Cook over a medium heat until the potatoes are tender. Meanwhile, soak the gelatine in cold water for 5 minutes then squeeze out the excess water. Add to the pota