| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 300 |
g |
Dark Chocolate |
| 170 |
g |
Honey |
| 100 |
g |
Unsalted Butter |
| 250 |
ml |
Double Cream |
| 1 |
sm |
Liqueur Glass of Grande Marnier |
|
|
Icing Sugar; (to dust) |
| 200 |
g |
Frozen or fresh Blackcurrants |
| 100 |
ml |
Water |
| 50 |
g |
Caster Sugar |
| 1/2 |
|
Lemon; (juice) |
INSTRUCTIONS
MARQUIS
COULIS
Marquise
1. Melt the chocolate and honey together over a bowl of hot water.
2. Cream the butter and partially whip the cream.
3. Add the cream and butter to the chocolate mixture. Add the yolks
and liqueur and mix well.
4. Line a terrine mould with cling film and pour in marquise mixture.
5. Chill until set, usually 4 hours.
Coulis
6. Bring water and sugar to the boil to form a syrup (5 to 7 minutes).
7. Put blackcurrants into food processor and add the syrup.
8. Blend together and pass through a sieve.
9. Serve around the marquise garnished with some whole blackcurrants.
Dust with icing sugar.
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.
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