How to Make Choco-Coffee Marquise With Cherry Puree
Serves: 4
Preparation time: 2 hours
Cooking time: 20 mins
Ingredients needed to make Choco-Coffee Marquise With Cherry Puree:
For the marquise:
- 1 ¼ oz dark chocolate
- 1 tsp coffee granules
- 1 ½ oz cocoa powder
- 3 egg yolks
- 1 oz honey
- 4 fl oz double cream
- 2 oz caster sugar
- 2 ½ oz unsalted butter
- 1 tbsp water
For the cherry puree:
- 9 oz Morello cherry puree
- ¼ oz agar agar
- 2 oz caster sugar
For the chocolate sauce:
- 2 oz chocolate
- 1 oz cocoa powder
- 1 fl oz double cream
- ½ oz glucose
- 3 fl oz water
- 3 ½ oz caster sugar
- Ice, as required
Cooking instructions for Choco-Coffee Marquise With Cherry Puree:
- To make the marquise, break the chocolate into smaller chunks and place them in a bowl.
- Place the bowl on a larger vessel with simmering water and heat it over moderate heat until the chocolate melts completely.
- Remove from heat and set aside until it cools to some extent.
- Whisk the egg yolks and sugar together in a separate bowl, until the latter dissolves.
- Stir in a splash of honey, water as well as the coffee granules and fold it into the melted chocolate.
- Whisk the butter and cocoa powder together until it creams and stir it into the egg-chocolate mixture.
- Blend them thoroughly until well combined and set aside.
- Whisk the double cream rigorously until they form soft peaks and fold it into the above blend.
- Spread a cling film across four rectangular pans and pour the mixture into them.
- Level the surface with a spatula and let it chill in the freezer until it sets.
- To make the puree, pour the cherry puree into a pan and heat until it begins to simmer.
- Stir in the agar-agar as well as sugar and whisk them thoroughly until they dissolves.
- Transfer the mixture to a baking dish and leave it in the refrigerator to set.
- Once it sets, de-mold the cherry jelly from the pans and chop them roughly.
- Transfer the chunks into a food processor and pulse them into a smooth puree; set aside.
- To make the chocolate sauce, add all of its ingredients, save the ice, into a separate pan and heat it over slow flame until the chocolate melts; while stirring frequently.
- Once it becomes thick and smooth, transfer the sauce to a bowl and place it over a larger vessel, filled with ice.
- To serve, remove the marquise from the freezer and de-mold them into serving plates.
- Smother it with the cold chocolate sauce and spoon the cherry puree along its side.
- Serve chilled.
Image credit: Wikimedia Commons
