Chocolate marquise, clementine sorbet, peanut rayu brittle & raspberry.

Chocolate soil
Folding Cream for chocolate marquise mix

Chocolate Marquise, Clementine Sorbet, Peanut Rayu Brittle, Raspberry puree

  • Servings: 5
  • Difficulty: medium
  • Rating: ★★★★
  • Print

This is a real weekend treat – a lot can be prepped ahead and just put together pretty quickly, well worth the effort


  • 100g Melted butter
  • 60g Caster sugar
  • 35g Cocoa powder
  • 75g dark Chocolate melted
  • 150ml double cream, lightly whipped with 1tbs icing sugar
  • 2 x egg yolks
  • 20cmx15cm shallow mould lined with cling film, I used a Pyrex dish. This will help to remove when set.


  1. Whisk egg yolks and sugar until ribbon stage.
  2. Sieve in cocoa powder & fold in with metal spoon along with the butter.
  3. Gently fold in the melted chocolate.
  4. Lastly fold in the whipped cream until all blended in, it will start to get stiff – pour into mould and leave to set overnight.
  5. Leave to cool completely before attempting to cut it into squares
Extremely rich, so only a small amount is required

Clementine Sorbet

  • Servings: 6
  • Difficulty: medium
  • Rating: ★★★★
  • Print

This produces quite an intense sorbet which goes well with the marquise


  • 500g skin off clementine segments
  • 100g Caster sugar
  • 100ml Water
  • 1tbsp Golden syrup
  • 20cmx15cm shallow mould


  1. Bring sugar & water to boil and simmer for 2 minutes until dissolved, allow to cool.
  2. Blend together with segments until puréed and pass through a fine sieve.
  3. Pour into an ice cream machine & churn until ready.
  4. If you do not have an ice cream maker, place into a suitable container and freeze, just a little work required here. Return to the sorbet every hour or two and give the sorbet a whisk, this is to break down the ice crystals which will help to give the sorbet a smooth finish.
For the rasperry puree, just blend a small punnet of raspberries with a little icing sugar & pass through a fine sieve to remove the seeds.

Peanut Rayu & Pistachio Brittle

  • Servings: Loads
  • Difficulty: medium
  • Rating: ★★★★
  • Print

There is a little spicy kick to this brittle with using the peanut rayu, so intead of this you could use a mixture of your favourite nuts


  • 100g butter
  • 350g Caster sugar
  • 200ml Water
  • 100g Peanut Rayu
  • 25g Pistachio nuts lightly broken
  • ½ x tsp baking soda
  • 2 x tbsp Golden Syrup


  1. Place sugar, water, butter & golden syrup in saucepan & bring to a gentle boil.
  2. Stirring occasionally, keep on a medium heat and continue to boil until light caramel stage is reached, if you have a sugar thermometer temperature around 160°C
  3. Remove from the heat and stir in baking soda, the mixture will act like honeycomb and bubble up. Stir in the peanut rayu & pistachios, quickly scrape out the brittle onto a parchment lined baking sheet.
  4. Spread out into a thin layer with a spatula
  5. Leave to cool, then you can break up in pieces.
I stored mine in layers of parchment in airtight container.

Chocolate soil

  • Servings: Enough
  • Difficulty: medium
  • Rating: ★★★★
  • Print

Has a Sweet crunchy texture which resembles soil, bit chefy this bit


  • 75g caster sugar
  • 75ml water
  • 50g 75% dark chocolate, broken into fine shards


  1. Place sugar, water, in saucepan & bring to a gentle boil.
  2. Continue boiling until a light caramel colour starts to appear around the edges.
  3. Remove from the heat and whisk in the chocolate pieces, keep on stirring until chocolate crystallises, this will happen very rapidly.
  4. Keep in an airtight container until ready to use.
Great for a little extra garnish to show of your dessert

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