Chocolate And Prune Marquise With Armagnac Creme Anglaise

INGREDIENTS

INSTRUCTIONS

a
To make the marquise:  In a small bowl let the prunes macerate in the
Armagnac for at least 2  hours, or until they have absorbed most of the
liquid. In a metal  bowl set over a pan of barely simmering water
combine the chocolate  and the butter and heat the mixture, stirring
occasionally, until the  chocolate is melted and the mixture is smooth.
Remove the bowl from  the heat, stir in the prune mixture and the
grated zest, and let the  mixture cool completely. In a bowl with an
electric mixer beat the  heavy cream until it just holds stiff peaks,
whisk about one fourth  of it into the chocolate mixture, and fold in
the remaining cream  gently but thoroughly.  Line an oiled 5- to 6-cup
terrine or loaf pan with plastic wrap and  pour the chocolate mixture
into it, smoothing the top. Cover the  terrine with plastic wrap and
chill it overnight. Remove the plastic  wrap from the top of the
terrine, invert the terrine onto a plate,  and peel off the remaining
plastic wrap. Pour 1/4 cup of the Armagnac  crème anglaise onto each
of 8 dessert plates, cut the marquise into  3/4-inch slices with a
sharp knife, and arrange a slice on each  plate. Garnish the desserts
with the candied orange zest.  To make the armagnac creme anglaise:  In
a small heavy saucepan combine the half-and-half and the vanilla  bean,
bring the half-and-half just to a boil, and remove the pan from  the
heat. In a bowl whisk together the eggs and the sugar until the
mixture is combined well and add the scalded half-and-half mixture in
a slow stream, whisking. Transfer the mixture to a heavy saucepan and
cook it over moderately low heat, stirring constantly with a wooden
spoon, until it thickens (175F. on a candy thermometer), but do not
let it boil. Strain the crème anglaise through a fine sieve into a
metal bowl set in a larger bowl of ice and cold water, let it cool,
stirring, and stir in the Armagnac. Chill the sauce, covered, for at
least 2 hours, or until it is very cold. The sauce may be made 2 days
in advance and kept covered and chilled. Makes 2 cups.  To make the
candied orange zest:  In a small heavy saucepan combine the zest and
the liqueur, simmer the  mixture until the liquid is just evaporated,
and spread the zest on a  sheet of wax paper, separating the pieces
with a fork. Let the zest  cool completely. The candied zest may be
made 2 days in advance and  kept between sheets of wax paper in an
airtight container. Makes  about 1/2 cup.  Makes 8 servings.  Gourmet
October 1991  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3812
Calories From Fat: 2755
Total Fat: 316.2g
Cholesterol: 1186.1mg
Sodium: 275.7mg
Potassium: 1099.7mg
Carbohydrates: 256.2g
Fiber: 16.3g
Sugar: 100.6g
Protein: 26.7g