Closed for annual renovations from Monday 3rd - Tuesday 18th December, re-opening from 6pm on the 18th
Cart (0) Menu

Valrhona Chocolate Marquise

Ingredients: Serves 4

For the marquise

 For the sherbet

For the anglaise
  • 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
  • 250g dragonfruit flesh
  • 150ml water
  • 100g caster sugar
  • 4 tsp glucose
  • 1 lime
  • 100g yoghurt

 
  • 125g caster sugar
  • 6 egg yolks
  • 125ml milk
  • 125ml cream
  • 2 tablespoons lemoncello liqueur

Method

  1. Melt together the chocolate and butter
  2. Boil sugar and water for about 5 minutes until it forms a soft ball
  3. While still hot, pour the liquid sugar onto the egg yolks and eggs. Whisk until light and fluffy
  4. Add cocoa and the chocolate mixture. Mix well
  5. Whip the cream to soft peaks and fold gently through the chocolate mixture
  6. Pour into the chocolate cups and place into refrigerator for about 3 hours
  7. For the dragonfruit sherbet, place dragonfruit flesh in a bar blender
  8. Bring water, sugar and glucose to the boil
  9. Grate the zest from the lime and pour with the juice into the dragonfruit flesh
  10. Add the syrup and yoghurt and blend to smooth consistency
  11. Pour into ice-cream maker and freeze
  12. For the lemoncello anglaise, bring milk and cream to the boil
  13. Mix egg yolks and sugar in a bowl
  14. Stir the hot liquid into the egg and sugar mix and bring barely to a boil. Strain through a fine sieve
  15. Add lemoncello and chill immediately
  16. 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.