French food Friday...Chocolate marquise with lime and coconut sorbet
photo and recipe from here
First of all I would like to say Happy Birthday to my darling Dad in NZ, miss you lots and hope you have a lovely day.
At A Glance
- Serves 10 people
8 egg yolks
180 gm caster sugar
250 gm butter, coarsely chopped
200 gm dark chocolate (60% cocoa solids), coarsely chopped
80 gm Dutch-process cocoa, sieved, plus extra for dusting
600 ml pouring cream, whisked to soft peaks
Lime and coconut sorbet
100 gm white sugar
25 gm liquid glucose
200 ml coconut cream
50 ml lime juice
110 gm (½ cup) caster sugar
60 gm softened butter
80 gm dark chocolate (60% cocoa solids), melted
150 gm plain flour
Scraped seeds of 1 vanilla bean
- For lime and coconut sorbet, combine sugar, glucose and 100ml water in a small saucepan over low heat, stir to dissolve sugar, bring to the simmer, then set aside to cool. Stir in remaining ingredients and refrigerate until flavours develop (overnight). Churn in an ice-cream machine, then freeze.
- Whisk yolks and sugar in an electric mixer until pale and fluffy (4-5 minutes), transfer to a heatproof bowl and whisk over a saucepan of simmering water until warm and thick (3-4 minutes). Meanwhile, melt butter and chocolate in a separate heatproof bowl over a saucepan of simmering water, add cocoa and stir to combine. Fold one-third of yolk mixture into chocolate mixture to combine, fold in remaining yolk mixture and set aside to cool (8-10 minutes; mixture may become a little grainy). Fold in cream in batches until just combined. Pour into ten 180ml dariole moulds and refrigerate until firm (4 hours).
- Meanwhile, for chocolate biscuits, beat sugar and butter in an electric mixer until pale (2-3 minutes), add egg and beat to combine. Stir in chocolate, then flour and vanilla, place on a sheet of plastic wrap, roll into a 4cm-diameter cylinder and chill until firm (1 hour). Remove plastic wrap, slice into 5mm rounds and place on an oven tray lined with baking paper. Bake until crisp (10-12 minutes), cool, crumble coarsely and set aside.
- Dip chocolate moulds in hot water, loosen with a knife, invert onto serving plates, scatter with chocolate biscuit crumbs, dust with cocoa and serve with lime and coconut sorbet.
bon appetit à tous, Leeann x