2021-02-20 06:00:00 | Chocolate marquise with orange-infused custard recipe

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Story by: Stephen Harris The Telegraph

This dessert was a mainstay of the dinner parties I used to give in the late 1980s and early 1990s, as it was one of those dishes that you could make in advance during the week and relax, knowing that your pudding was done.

Prep time: 30 minutes, plus 6 hours setting

SERVES

Eight to 10

INGREDIENTS

  • 100g very good-quality dark chocolate, broken into pieces
  • 8 egg yolks
  • 100g caster sugar
  • 3 tbsp homemade coffee essence: I make this by adding 2 tbsp of Gold Blend instant coffee to a strong shot of espresso
  • 50g runny honey
  • 1 tbsp armagnac or brandy (optional)
  • 300ml double cream
  • 180g softened unsalted butter
  • 100g cocoa powder
  • Pinch of salt

METHOD

  1. Oil a 23 x 12cm loaf tin and line with a double layer of cling film, leaving it overhanging the edges.
  2. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
  3. Once melted, remove the bowl from the saucepan and add the egg yolks, sugar, coffee essence, honey and armagnac, if using. Stir together until a smooth batter forms.
  4. In a separate bowl, whip the cream to soft peaks – don’t be tempted to overwhip the cream, as this will make it harder to mix in later.
  5. Add the softened butter to a small bowl and beat in the cocoa powder until you have a shiny, glossy sauce. I achieved this by putting the butter in the microwave for a few seconds to soften. Add a pinch of salt.
  6. Add the butter and cocoa sauce to the melted chocolate mixture and stir until smooth. Fold in the double cream until fully incorporated.
  7. Pour the mixture into the loaf tin. Tap the tin on the work surface a few times to settle the mixture flat in the tin, then fold over the overhanging cling film.
  8. Transfer to the fridge and chill for at least six hours, preferably overnight. This also gives the flavours time to develop.
  9. When ready to serve, unwrap the marquise and turn out onto a board. Slice, and serve each slice on a plate with cream or orange custard. If you don’t eat it all in one sitting it will keep well in the fridge for three days, or you can freeze it for a later date.
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A quick orange-infused custard

Prep time: 5 minutes, plus overnight chilling to infuse

MAKES

500ml

INGREDIENTS

  • 2 clementines
  • 500ml good-quality fresh shop-bought custard
  • 1 tbsp grand marnier or cointreau
  • 1 tsp orange extract (optional)

METHOD

  1. Grate the clementine zest into a bowl and add the custard.
  2. Squeeze the juice of one of the clementines (reserving the other for serving) into the custard and add the grand marnier and orange extract, if using.
  3. Leave to infuse overnight in the fridge. Strain before serving, then stir in some of the second clementine, peeled and diced.

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Source References: The Telegraph

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