Chocolate Marquise, Clementine Sorbet, Peanut Rayu Brittle, Raspberry puree
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.
- Whisk egg yolks and sugar until ribbon stage.
- Sieve in cocoa powder & fold in with metal spoon along with the butter.
- Gently fold in the melted chocolate.
- Lastly fold in the whipped cream until all blended in, it will start to get stiff – pour into mould and leave to set overnight.
- Leave to cool completely before attempting to cut it into squares
Extremely rich, so only a small amount is required
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
- Bring sugar & water to boil and simmer for 2 minutes until dissolved, allow to cool.
- Blend together with segments until puréed and pass through a fine sieve.
- Pour into an ice cream machine & churn until ready.
- 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
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
- Place sugar, water, butter & golden syrup in saucepan & bring to a gentle boil.
- 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
- 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.
- Spread out into a thin layer with a spatula
- Leave to cool, then you can break up in pieces.
I stored mine in layers of parchment in airtight container.
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
- Place sugar, water, in saucepan & bring to a gentle boil.
- Continue boiling until a light caramel colour starts to appear around the edges.
- Remove from the heat and whisk in the chocolate pieces, keep on stirring until chocolate crystallises, this will happen very rapidly.
- Keep in an airtight container until ready to use.
Great for a little extra garnish to show of your dessert