Chocolate Marquise With Blackcurrant Coulis

We have not advanced very far in our spiritual lives if we have not encountered the basic paradox of freedom…that we are most free when we are bound. But not just any way of being bound will suffice; what matters is the character of our binding. The one who would be an athlete, but who is unwilling to discipline his body by regular exercise and by abstinence, is not free to excel on the field or the track. His failure to train rigorously denies him the freedom to run with the desired speed and endurance. With one concerted voice, the giants of the devotional life apply the same principle to the whole of life: Discipline is the price of freedom.

Elton Trueblood

CATEGORY	CUISINE	TAG	YIELD
Dairy		Dessert	4	Servings

INGREDIENTS

300	g	Dark Chocolate
170	g	Honey
100	g	Unsalted Butter
250		Double Cream
1		Liqueur Glass of Grande
		Marnier
		Icing Sugar, to dust
200	g	Frozen or fresh
		Blackcurrants
100		Water
50	g	Caster Sugar
1/2		Lemon, juice

INSTRUCTIONS

Marquise  Melt the chocolate and honey together over a bowl of hot
water. Cream  the butter and partially whip the cream. Add the cream
and butter to  the chocolate mixture. Add the yolks and liqueur and mix
well. Line a  terrine mould with cling film and pour in marquise
mixture. 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.

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 754 Calories From Fat: 407 Total Fat: 48.2g Cholesterol: 98.8mg Sodium: 96.3mg Potassium: 63.3mg Carbohydrates: 83.7g Fiber: 4.6g Sugar: 35.3g Protein: 11.5g