INGREDIENTS

INSTRUCTIONS

FOR THE MARQUISE
FOR THE ARMAGNAC CREME ANGLA
FOR THE CANDIED ORANGE ZEST
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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