Ingredients (Serves 4)
For the Marquise
150g butter
150g Valrhona pur Caraibe 66% couverture chocolate (substitute with high quality dark chocolate)
100ml water
80g sugar
2 tsp glucose
2 egg yolks
30g cocoa powder
250ml cream
10 chocolate cups made with Valrhona chocolate
For the Sherbet
250g dragonfruit flesh
150ml water
100g caster sugar
4 tsp glucose
1 lime
100g yoghurt
For the anglaise
125g caster sugar
6 egg yolks
125ml milk
125ml cream
2 tablespoons lemoncello liqueur
The Method
- Melt together the chocolate and butter
- Boil sugar and water for about 5 minutes until it forms a soft ball
- While still hot, pour the liquid sugar onto the egg yolks and eggs. Whisk until light and fluffy
- Add cocoa and the chocolate mixture. Mix well
- Whip the cream to soft peaks and fold gently through the chocolate mixture
- Pour into the chocolate cups and place into refrigerator for about 3 hours
- For the dragonfruit sherbet, place dragonfruit flesh in a bar blender
- Bring water, sugar and glucose to the boil
- Grate the zest from the lime and pour with the juice into the dragonfruit flesh
- Add the syrup and yoghurt and blend to smooth consistency
- Pour into ice-cream maker and freeze
- For the lemoncello anglaise, bring milk and cream to the boil
- Mix egg yolks and sugar in a bowl
- Stir the hot liquid into the egg and sugar mix and bring barely to a boil. Strain through a fine sieve
- Add lemoncello and chill immediately
- To serve, pour anglaise into the middle of the plate. Place the marquise in the centre with a scoop of dragonfruit sherbet. Garnish with mint and icing sugar.