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CHOCOLATE MARQUISE WITH RED FRUIT COULIS
If we’re talking naughty, this silky-smooth marquise is about as wicked as it gets: chocolate, butter, sugar AND cream - and egg yolks too. There are all kinds of ways to serve it - load it into a loaf tin (lined with ladyfingers?) and serve in slices; or hoof it into a bowl and serve in ovals or scoops; or spoon it into demi-tasse coffee cups or small glasses.
pictures by Britt Vesternaes
· Melt the chocolate with the espresso (in microwave at 600w for 30 seconds-1 minute, or in bowl over boiling water)
· Add the alcohol and stir till smooth and silky · Beat together the soft butter and 50g sugar till light and fluffy, then stir it into the melted chocolate until smooth · In another bowl beat the egg yolks and 50g sugar till light and fluffy and add them to the chocolate/butter mixture · Whip the cream till fairly stiff and fold into the chocolate mixture, making sure there are no streaky bits · Tip into a loaf tin/bowl/cups/glasses and refrigerate · For the coulis, put the red fruit in the blender with sugar to taste and blend till smooth – push through a sieve if necessary to eliminate pips · Serve with the marquise
· Heat the oven to 150oC
· Beat the egg whites with salt in an electric mixer till firm and foamy · Reduce the speed of the beaters and add the sugar in a steady stream – keep beating till the meringue is so stiff you could turn the bowl upside down and it wouldn’t fall out · Mix the cornflour into the vinegar and beat it in briefly · Turn off the mixer and stir in the grated Toblerone with a wire whisk · Spread the mixture out onto a sheet of baking parchment set on a baking sheet (round, square, rectangular – up to you) and bake for about 1 hour or until set and the meringue will come away from the paper (lift it up a corner and have a look) · Allow to cool on a rack, then invert it onto a second rack, peel away the paper and set the Pavlova on your best plate (don’t worry if it breaks), cover with whipped cream or ice cream and arrange fruit on top
Serves 4-6 · Cut a disc of silicone paper to fit the bottom of a 16cm or 22cm springform tin (see notes above) and butter and flour the sides. Heat the oven to 170oC
· For the pastry, put the flour, salt, cinnamon/ginger and sugar in a large bowl or the goblet of a food processor
· Work in the diced butter and margarine briefly with fingertips (or with the food processor using the pulse button) as if making crumble · Mix the egg in a cup with 3 tbsp cold water, add to the flour/fat, press (or process) it together into a semblance of dough – do not overwork it at this stage or the pastry will be tough (add a LITTLE water if necessary) · Tip out the mixture onto a board or table and smear/push it along the board in small pieces with the heel of your hand to complete the mixing of fat into flour · Reassemble the ragged mess, press into a ball, wrap in foil and refrigerate · Dissolve the sugar and water in a small pan over gentle heat – do not allow the syrup to boil until it is completely clear · Once clear, raise the heat and boil steadily to a rich caramel · Drizzle the caramel in the bottom of the 8 moulds · Peel the pears, cut in quarters, remove cores and cut in thickish slices - arrange the pear pieces decoratively in the caramelised moulds, rounded sides downwards · Cut the pastry into 8 equal-sized pieces, each about 50g · Flour a board, roll out each piece to a disc the size of the moulds, cut to fit, lay them on top of the pears, press the edges inside the top of the moulds, prick the tops. (Refrigerate if not baking right away.) · Heat the oven to 220oC and bake the tarts for 12-15 minutes or until the pastry is golden · Let the tarts sit for a few minutes to settle and cool somewhat · Invert a serving plate over each tart and turn out to serve – be careful, there will be lots of juice! · Serve warm with crème fraîche or [honey and cinnamon] ice cream
· Heat 25g butter in a frying pan, toss the apple pieces briefly in it with sugar to taste until barely tender (about 5 minutes)
· Tip the apples into a shallow dish or bowl, stir in the sultanas/raisins and allow them to cool thoroughly · Melt 25g butter in a small pan, brush the brik leaves one by one with the butter, fill with apple and sultanas/raisins, turn in the sides and roll up the strudels (or cut strudel pastry sheets in half to give 8 half-sheets; butter, fill and roll up in the same way) · Brush the finished parcels with melted butter, press flaked almonds or pine nuts on top · Set the strudels on a baking sheet lined with baking parchment - keep in the fridge if not baking immediately · Heat the oven to 220oC and bake the strudels for 10-12 minutes or until golden brown – if you have a grill in your oven, turn it on for the last few minutes to brown the tops – watch carefully so they don’t burn! · Serve the strudels with semifreddo
· Heat the honey gently to just below boiling point
· Beat the eggs and yolk plus cinnamon in a bowl with an electric mixer until fluffy · Pour on the hot honey and continue beating the mixture until thick, pale and doubled in bulk – at least 10 minutes · Whip the cream till it makes soft peaks, fold the two preparations together and freeze In This Category
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